Thursday, July 6, 2017

QUICK AND EASY PECAN CHICKEN BREASTS

4 (about 1 1/4 lb total) boneless, skinless chicken breasts
1/2 cup creamy Italian dressing
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
1/4 cup butter

Place chicken in a ziptop plastic bag and pour the dressing over the chicken. Marinate in the refrigerator from 1 hour to overnight. Drain and discard marinade.

In a shallow bowl or pie plate, combine the bread crumbs and chopped pecans. Dredge the chicken breasts through the crumb mixture pressing to coat well.

In a large skillet, over medium heat, melt the butter. Add chicken to skillet and cook 5 to 6 minutes on each side or until tender and cooked through.

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