Best Herb Chicken With Panko Pecan Crust Recipes

Pecan and Panko Crusted Chicken Breasts image

Provided by Bergy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
1 cup panko breadcrumbs
1 cup pecans, freshly chopped
4 tablespoons butter, divided
1/2 cup shallot, minced
1/2 cup chicken broth
4 tablespoons fresh parsley, finely chopped
salt & pepper

Steps:

Preheat oven to 400°F.
Sprinkle chicken with salt & pepper.
Mix panko crumbs with the chopped Pecans.
Melt 2 tbsp butter in an oven proof skillet (that will be large enough to accommodate the 4 breasts) & melt butter over low heat.
Paint the breasts with the butter and coat them with the panko/nut mixture.
Heat the skillet over medium heat and put in the breasts
Sauté the chicken until brown on the bottom, flip breasts and place the skillet in the preheated 400°F oven.
Bake until the breasts are done approx 18 minutes, depending on the size of the breasts.
Remove chicken to a platter and keep warm.
Remove any bits & pieces from the skillet.
Add remaining 2 tbsp butter to the skillet & sauté the shallots approx 1 minute, add the broth approx 1 minute.
Add parsley.
Drizzle sauce over the chicken & serve.

Crispy Herb-Crusted Chicken Cutlets image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup milk
1 large egg, whisked
1 cup panko breadcrumbs
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 chicken cutlets
3 tablespoons salted butter
3 tablespoons vegetable oil
Flaky sea salt, for sprinkling

Steps:

Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

Herb Chicken with Panko-Pecan Crust image

Yield Serves 4

Number Of Ingredients 9

1/2 cup low-fat buttermilk
3/4 cup panko (Japanese bread crumbs)
3 tablespoons finely chopped pecans
1 tablespoon dried parsley, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon pepper (coarsely ground preferred)
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
Cooking spray
2 teaspoons olive oil

Steps:

Pour the buttermilk into a shallow dish.
In another shallow dish, stir together the panko, pecans, parsley, thyme, and pepper.
Set the dishes and a large plate in a row, assembly-line fashion. Dip the chicken in the buttermilk, turning to coat and letting the excess drip off. Dip in the panko mixture, turning to coast and gently shaking off any excess. Using your fingertips, gently press the mixture so it adheres to the chicken. Transfer the chicken to the plate. Lightly spray the top side of the chicken with cooking spray.
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken with the sprayed side down for 4 minutes. Turn over. Cook for 2 to 4 minutes, or until it is no longer pink in the center and the crust is golden brown.