PECAN AND PANKO CRUSTED CHICKEN BREASTS
So easy, get everything ready ahead of time including coating the breasts then refrigerate the chicken until you want to cook it! - Takes 20 minutes to cook! This recipe is from Bon Appetit August 2006 tweaked a tad by me. We enjoyed it. Panko crumbs are available at most Oriental Super markets. There won't be a lot of sauce just enough to drizzle over the breasts
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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