Friday, July 25, 2008

Almond Encrusted Parmesan Chicken


1 cup pecans, coarsely chopped (have also used almonds)
1/2 cup freshly grated Parmesan cheese
1 tsp. dried oregano
garlic powder, to taste
4 chicken breasts
4 tsp. extra-virgin olive oil
salt and black pepper

Stir together pecans, Parmesan, oregano, and garlic in a wide, shallow dish. Season chicken breasts on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.

Heat oil in a large nonstick skillet over medium-low heat. Add chicken and cook until coating is golden brown and juices run clear. If nuts brown too quickly, reduce heat.

-- Jennifer Dawn Friedman Farley, 1975-

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