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.

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

Expected much better

Jot
April 29, 2016
We think the chicken would do better cooking in the sauce and also being cut up prior to cooking. Our full review can be seen here: http://www.nickandalonakitchen.com/2016/04/pan-seared-chicken-with-pecan-scallion.html

Amazing topping!

DeterminedWW
January 05, 2016
This was a refreshing, delicious new recipe to mix up boring chicken!   We couldn't get enough of the gremolata - so good.  http://determinedwwmomma.blogspot.com

Winner!

Alona
November 20, 2015
This was quick, easy and delicious. The gremolata was a new flavor and will be going into our rotation. We ate it with teeny roasted potatoes and asparagus. 

Delicious and soooo easy!

micheleanncooks
November 16, 2015
The gremolata was so good. This was so easy for dinner tonight and everyone loved it!