Pecan-Crusted Chicken
Steamed Rice and Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 1 cup finely chopped pecans
- 1 cup panko breadcrumbs
- 2 large eggs
- ¼ cup olive oil, divided
- 1 (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 eggs in a separate shallow dish. Dip chicken in egg, letting excess drip off. Dredge in pecan mixture to coat.
- Cook chicken, in batches, in 2 Tbsp hot oil per batch, 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
- 2 cups long-grain white rice
- 1 (16-oz) pkg frozen green beans
Side Dish Instructions
- Cook rice according to package directions.
- Cook green beans according to package directions; season with salt and pepper to taste.
Budget Friendly Meal Plan
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