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Pan-Seared Chicken with Pecan-Scallion Gremolata

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

Serves 4 (serving size: 1 chicken breast half and 2 1/2 tablespoons gremolata)

The lemony, nutty gremolata is addictive. Dollop it over any number of proteins, or spread it on a toasty sandwich. Serve the chicken with a peppery arugula salad, and you're good to go.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup pecan halves, toasted
  • 1 1/2 tablespoons fresh lemon juice
  • 4 chopped green onions, green and light green parts only
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Nutrition Information

  • calories 406
  • fat 25.5 g
  • satfat 4.4 g
  • monofat 14.3 g
  • polyfat 4.5 g
  • protein 40 g
  • carbohydrate 4 g
  • fiber 2 g
  • cholesterol 115 mg
  • iron 1 mg
  • sodium 548 mg
  • calcium 108 mg

How to Make It

  1. Heat a skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add 1 tablespoon olive oil to pan; swirl. Add chicken; cook 4 minutes on each side or until done. Transfer to a cutting board.

  2. Combine pecans, juice, onions, remaining 1/4 tea­spoon salt, and remaining 1/8 teaspoon pepper in a mini food processor; pulse until finely chopped. Add remaining 2 tablespoons olive oil; pulse to combine. Transfer mixture to a bowl; stir in cheese.

  3. Slice chicken across grain. Place on 4 plates; top with gremolata.