Pecan And Panko Crusted Chicken Breasts - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F.
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
Saute the chicken until brown on the bottom, flip breasts and place the skillet in the preheated 400\u00b0F 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 & saute the shallots approx 1 minute, add the broth approx 1 minute.
Add parsley.
Drizzle sauce over the chicken & serve.