Pecan-Crusted Chicken
Parmesan-Roasted Broccoli and Cauliflower
Ingredients
- 1 cup finely chopped pecans
- 1 cup panko breadcrumbs
- 2 large eggs
- 6 (6-oz) boneless, skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp pepper
- 4 Tbsp olive oil, divided
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 425°F. Combine pecans and panko in a shallow dish. Lightly beat eggs in a second shallow dish.
- Sprinkle chicken with salt and pepper; dip in egg, then dredge in pecan mixture, gently pressing to adhere.
- Cook chicken in batches in 2 Tbsp hot oil (per batch) in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned. Transfer to a foil-lined baking sheet.
- Bake 10 minutes or until done. Serve with lemon wedges.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli-cauliflower medley
- 3 Tbsp olive oil
- ¼ cup shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 425°F. Toss together vegetable medley and oil on a greased rimmed baking sheet.
- Bake 15 minutes or until almost tender. Sprinkle with cheese. Bake 5 minutes or until tender; season to taste.
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