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  • Writer's pictureTommy Centola

Pecan Crusted Chicken

Updated: Jan 4, 2020

I tend to post more seafood dishes than any other type. Often, I have to remind myself that many people are allergic or don’t like certain seafoods. Last week, I posted a veal dish. Here is a chicken dish with a Louisiana twist.

4 boneless skinless Chicken Breast halves

Creole Seasoning

1 cup seasoned Panko Breadcrumbs (Japanese Breadcrumbs)

1 cup finely chopped Pecans

6 tablespoons Butter, divided

1/4 cup minced Shallots

3/4 cup Chicken Stock

2 tablespoons fresh Parsley, chopped

Preheat oven to 400 degrees.

Season chicken with creole seasoning. Mix panko and pecans in a shallow dish. Melt 4 tablespoons butter in a heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of the melted butter onto chicken, then coat chicken in pecan mixture. Place skliiet over medium heat. Add chicken and sauté until brown on botton, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to a platter. Using slotted spoon, remove any crumbs from skillet. Add remaining two tablespoons butter and shallots; sauté over medium heat 1 minute. Add stock and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with Creole seasoning; drizzle over chicken.


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