Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

Southern Living
Pecan-Crusted Chicken and Tortellini with Herbed Butter SauceRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Nutty and buttery Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce is your winning solution to getting dinner on the table in 30 minutes.
Makes 4 servings


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2 (9-oz.) packages refrigerated cheese-filled tortellini
4 (4-oz.) chicken breast cutlets
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup finely chopped pecans
1 large egg, lightly beaten
3 tablespoons olive oil
1/2 cup butter
3 garlic cloves, thinly sliced
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1/4 cup (1 oz.) shredded Parmesan cheese


Total: 30 Minutes

1. Prepare tortellini according to package directions.

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 minutes on each side or until done. Remove from skillet; wipe skillet clean.

4. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes 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.

Created date

January 2012