Pecan Crusted Chicken

Crispy panko bread crumbs and pecans coat chicken breasts that are first dipped in yogurt and then cooked until crispy and golden. ...MORE + LESS -

3 to 4 boneless skinless chicken breasts (about 1 lb/500 g)

3/4 cup (175 mL) Italian style or plain panko crispy bread crumbs

1/2 cup (125 mL) chopped pecans

2 tbsp (30 mL) chopped fresh Italian (flat leaf) parsley

3/4 cup (175 mL) Yoplait® Source or Creamy Plain Yogurt

3 tbsp (45 mL) olive oil or butter

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1

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
2

In shallow dish, mix bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
3

In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

Substitution: You can substitute chopped walnuts or almonds for the pecans.
Serving Suggestion: To complete the meal, serve with mashed potatoes and fresh broccoli with lemon pepper seasoning and breadsticks.
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