Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce Recipe Print Page

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Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

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.

Southern Living FEBRUARY 2012

Yield: Makes 4 servings
Total: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

Preparation

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.

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Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce recipe