Tuesday, August 7, 2012

Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

I happened to be browsing around on Southern Living and find this delicious sounding recipe. 

#7 Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce


You'll need:


  • (9-oz.) packages refrigerated cheese-filled tortellini
  • (4-oz.) chicken breast cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup finely chopped pecans
  • large egg, lightly beaten
  • 3 tablespoons olive oil
  • 1/2 cup butter
  • garlic cloves, thinly sliced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup (1 oz.) shredded Parmesan cheese
1. Prepare tortellini according to package directions.
  1. 2. 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.
  2. 3. 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.
  3. 4. 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.

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