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refrigerated cheese chicken breast cutlets salt ground pepper pecans egg olive oil butter garlic fresh basil parsley Parmesan cheese
Viewed: 21 - Published at: 6 years agoIngredients
- 2- 9 oz packages refrigerated cheese filed tortellini
- 4 (4oz) chicken breast cutlets
- 1/ tsp salt
- 1/4 tsp freshly ground pepper
- 3/4 cup finely chopped pecans
- 1 large egg, lightly beaten
- 3 Tbsp olive oil
- 1/2 cup butter
- 3 garlic cloves, thinly sliced
- 3 Tbsp chopped fresh basil
- 3 Tbsp chopped fresh parsley
- 1/4 cup (1oz) shredded Parmesan cheese
Method
- 1.Prepare tortellini according to package directionsl.
- 2. Meanwhile sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
- 3. Cook chicken in hot oil in a large nonstick skillet over medium high heat 2 mins on each side or until done. Remove from skillet: wipe skillet clean.
- 4. Melt butter in skillet over medium heat. Add garlic, and saute 5-7 mins or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat and stir in basil , parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.
