Pecan- And Panko-Crusted Chicken Breasts
- 4 skinless boneless chicken breast halves
- 1 cup panko (Japanese breadcrumbs)
- 1 cup finely chopped pecans
- 6 tablespoons (3/4 stick) butter, divided
- 1/4 cup minced shallots
- 3/4 cup low-salt chicken broth
- 2 tablespoons chopped fresh parsley
- Preheat oven to 400u0b0F. Sprinkle chicken with salt and pepper. Mix panko and pecans in dish. Melt 4 tablespoons butter in heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture. Place skillet over medium heat. Add chicken and saute until brown on bottom, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to platter.
- Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tablespoons butter and shallots; saute over medium-high heat 1 minute. Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with salt and pepper; drizzle over chicken.
chicken breast halves, pecans, butter, shallots, lowsalt chicken broth, parsley
Taken from www.epicurious.com/recipes/food/views/pecan-and-panko-crusted-chicken-breasts-235598 (may not work)