Pecan Crusted Chicken And Tortellini

• 2- 9 oz packages refrigerated cheese filed tortellini
• 4 (4oz) chicken breast cutlets
• 1/ tsp salt
• 1/4 tsp freshly ground pepper
• 3/4 cup finely chopped pecans
• 1 large egg, lightly beaten
• 3 Tbsp olive oil
• 1/2 cup butter
• 3 garlic cloves, thinly sliced
• 3 Tbsp chopped fresh basil
• 3 Tbsp chopped fresh parsley
• 1/4 cup (1oz) shredded Parmesan cheese

1. 1.Prepare tortellini according to package directionsl.
2. 2. Meanwhile sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
3. 3. Cook chicken in hot oil in a large nonstick skillet over medium high heat 2 mins on each side or until done. Remove from skillet: wipe skillet clean.
4. 4. Melt butter in skillet over medium heat. Add garlic, and saute 5-7 mins or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat and stir in basil , parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.

refrigerated cheese, chicken breast cutlets, salt, ground pepper, pecans, egg, olive oil, butter, garlic, fresh basil, parsley, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pecan-crusted-chicken-and-tortellini-52800441 (may not work)