I have made Panko Chicken before, but pan-fried it in a little olive oil and butter. This recipe is super simple since you bake the chicken in the oven instead. I’m not sure which way I like better, because they are both very different. This Pecan Panko Chicken recipe has a nice butter-shallot sauce to spoon over the breasts, which is excellent! I adapted this recipe from Bon Appetit August 2006 edition. I omitted the pecans, and used red onions instead of shallots because that was all I had. Enjoy, this is a keeper!!!
Melt butter over low heat.
Paint breasts with butter on each side and then coat in panko crumbs. Brown over medium heat, then flip chicken over and place in 400 degree oven.
Bake chicken for about 18 minutes or until done, depending on the thickness of the breasts.
Remove chicken to a platter to keep warm. Add the shallots and butter to the skillet and saute for 1 minute.
Add chicken broth and parsley and cook 1 more minute.
Spoon sauce over chicken and serve.
Pecan and Panko Crusted Chicken Breasts
4 boneless, skinless chicken breast halves
1 cup panko crumbs
1 cup pecans, freshly chopped finely (I omitted)
4 tbsp butter, divided
1/2 cup shallots, minced (I used red onions)
1/2 cup chicken broth
4 tbsp fresh parsley, finely chopped
1. Preheat oven to 400 degrees.
2. Sprinkle chicken with salt and pepper. Mix panko with chopped pecans.
3. Melt 2 tbsp butter in an oven proof skillet and melt butter over low heat. Paint the breasts with the butter and coat them with the panko/pecan mixture.
4. Heat the skillet over medium heat and put in the breasts. Saute the chicken until brown on the bottom, flip the breasts and place the skillet in the oven.
5. Bake until the breasts are done–approximately 18 minutes, depending the the size and thickness of the breasts. Remove chicken to a platter and keep warm.
6. Add remaining 2 tbsp butter to the skillet and saute the shallots about 1 minute, add the broth and cook for 1 minute. Add parsley.
7. Drizzle sauce over the chicken and serve.
Yield: 4 servings