One of my new obsessions is pecans – in my oatmeal, on my ice cream, and just plain. So tonight, I thought I’d try them on chicken, and they didn’t disappoint. The pecan “breading” gave the chicken the most delicious crunchy texture and nutty flavor. Plus they’re good for you!
Pecan Chicken with Tortellini (from MyRecipes.com)
- 2 (9-oz.) packages refrigerated cheese-filled tortellini
- 4 (4-oz.) chicken breast cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup finely chopped pecans
- 1 large egg, lightly beaten
- 3 tablespoons olive oil
- 1/2 cup butter
- 3 garlic cloves, thinly sliced
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1/4 cup (1 oz.) shredded Parmesan cheese (optional)
- Prepare tortellini according to package directions.
- 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.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet; wipe skillet clean.
- Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes 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.
While I didn’t make enough chicken to take leftovers for lunch tomorrow (Bob gets the extra chicken), I did have some extra tortellini and pecan topping to take.