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-