Pan-Seared Chicken With Pecan-Scallion Gremolata

• 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 cup pecan halves, toasted
• 1 1/2 tablespoons fresh lemon juice
• 4 chopped green onions, green and light green parts only
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

1. Heat a skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add 1 tablespoon olive oil to pan; swirl. Add chicken; cook 4 minutes on each side or until done. Transfer to a cutting board.
2. Combine pecans, juice, onions, remaining 1/4 tea-spoon salt, and remaining 1/8 teaspoon pepper in a mini food processor; pulse until finely chopped. Add remaining 2 tablespoons olive oil; pulse to combine. Transfer mixture to a bowl; stir in cheese.
3. Slice chicken across grain. Place on 4 plates; top with gremolata.

skinless, kosher salt, black pepper, extravirgin olive oil, pecan halves, lemon juice, green onions, cheese

Taken from www.myrecipes.com/recipe/pan-seared-chicken-pecan-scallion-gremolata (may not work)