Pecan-Crusted Chicken
Rice Pilaf with Almonds and Steamed Green Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- ½ cup finely chopped pecans
- ½ cup panko breadcrumbs
- 1 large egg
- 2 Tbsp olive oil
- ½ (2.75-oz) pouch country white gravy mix
Instructions
- Pound chicken to ¼-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Lightly season chicken with salt and pepper.
- Combine pecans and panko in a shallow dish. Lightly beat egg in a separate shallow dish. Dip chicken in egg, letting excess drip off. Dredge in pecan mixture to coat.
- Cook chicken in hot oil in a large nonstick skillet over medium heat 2 to 3 minutes per side or until done.
- Meanwhile, prepare gravy according to package directions; serve over chicken.
Side Dish Ingredients
- 1 (6-oz) box rice pilaf mix with almonds
- ½ (8-oz) pkg thin green beans
Side Dish Instructions
- Prepare rice according to package directions. Steam green beans according to package directions; season with salt and pepper to taste.
30 Minute Meals Meal Plan
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