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Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

Photo: Jennifer Davick; Styling: Buffy Hargett
Total time 30 mins
Yield Makes 4 servings
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.

Ingredients

  • 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

How to Make It

  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.