Herb Chicken with Panko-Pecan Crust

Name: Herb Chicken with Panko-Pecan Crust
Yield: Serves 4; 3 ounces chicken per serving
Ingredients: 1/2 cup low-fat buttermilk; 3/4 cup panko (Japanese bread crumbs); 3 tablespoons finely chopped pecans; 1 teaspoon dried parsley, crumbled; 1/2 teaspoon dried thyme, crumbled; 1/4 teaspoon pepper (coarsely ground preferred); 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded; Cooking spray; 2 teaspoons olive oil

January 26, 2012

This fast-to-fix faux-fried entrée with its crunchy, herby crust is the perfect foundation to complement one of our sauces or salsas, such as Barbecue Sauce (page 265) or Roasted Tomato Chipotle Salsa (page 269). Pair this dish with Green Beans and Corn (page 236) or Greens with Tomatoes and Parmesan (page 245) to add color to the plate.

Recipe notes

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