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.
PANK-CRUSTED CHICKEN BREAST
An easy and delicious way to prepare chicken breasts. The coating is savory and full of flavor. Adding fresh thyme and lemon adds a freshness to it. The hints of citrus linger in every bite. Once fried, the crust is crisp and the chicken is tender and juicy.
Provided by Debbie Deverill
Categories Chicken
Time 50m
Number Of Ingredients 9
Steps:
- 1. Mix the bread crumbs with the thyme, Parmesan cheese, lemon zest, 3/4 teaspoon salt, and pepper.
- 2. Place each chicken breast in a large plastic bag or, place between plastic wrap or wax paper, and pound each breast to equal thickness using either a meat mallet or the bottom of a heavy skillet.
- 3. Put some milk in one shallow dish and the bread crumbs in another.
- 4. Pat the chicken dry and season both sides with salt and pepper. Next, run the breast through the milk to coat it. (Alternative: Rub the chicken breast with Dijon mustard instead of the milk.)
- 5. Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
- 6. Lay on a piece of waxed paper.
- 7. Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil.
- 8. When the oil is hot, lay 2 chicken breasts in the pan. Cook the chicken without turning until beginning to brown, about 2-3 minutes.
- 9. Turn the chicken and cook until equally brown on the other side, about 2-3 minutes or more depending on the thickness of the chicken breast. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain.
- 10. Serve with lemon wedges. *(I like to use the Japanese Panko bread crumbs. They're larger and give more of a crunch. But, any dry bread crumb will work.)
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