Parmesan, Rosemary Pecan Crusted Chicken
served with Roasted Potatoes and Broccoli Salad
For the chicken and crust:
4 Boneless, skinless chicken breasts
2 TBSP Olive oil
2 Garlic cloves, minced
1/3 cup Parmesan, grated
4 oz Rosemary Killer Pecans, chopped
Salt and Pepper, to taste
For the Potatoes:
2# red potatoes, cut in quarters
2 TBSP Olive oil
Salt and Pepper, to taste
See Recipe for Broccoli Salad on the Killer Pecan website, recipe page.
Method:
1. Preheat the oven to 375 degrees.
2. Make the broccoli salad ahead of preparing the potatoes and chicken.
3. Place the quartered potatoes in a large bowl and toss with olive oil, salt and
pepper. Dump them onto a sheet pan sprayed with cooking oil, spread around
with cut sides down and bake in the oven until tender and golden brown.
Approximately 35-45 minutes.
4. While the potatoes are roasting toss the garlic, parmesan and chopped
Rosemary Killer Pecans in a bowl with 1 TBSP olive oil and mix to combine. Set
aside.
5. Heat a large sauté pan or cast iron skillet, add olive oil and heat until smoking.
Place the chicken breasts in the skillet with what was the skin side down. Sear
the chicken until it releases from the pan and is getting crisp around the edges,
then flip to the other side. Allow to sear until it starts to brown. Remove the
breasts from the pan and place on a sheet pan. Top each chicken breast with
the parmesan, pecan crust, then place the whole pan in the oven, check after 15
minutes, adjust cooking time to your oven and preference. Remove from the
oven and allow to rest for 10 minutes before serving.
6. Serve crusted chicken with roasted potatoes and broccoli salad for a delicious
dinner!