← PECAN AND PANKO CHICKEN BREASTS

Recently I purchased a package of chicken breasts that weighed 2 1⁄3 pounds. I couldn’t see through the packaging and assumed that it contained 4 boned and skinned breasts, each weighing in at around 6to 7ounces. But to my surprise, there were only three in the package — three very large breasts. I increased the baking time to 30minutes due to their girth and gave guests half-breast portions. Note that this recipe called for a large deep ovenproof skillet. It’s important that it is ovenproof because the process starts on the stovetop but finishes in the oven.

Yield: 4 servings

INGREDIENTS

4boneless, skinless chicken breasts

1cup panko (Japanese-style breadcrumbs)

1 cup finely chopped pecans 4tablespoons butter Coarse salt to taste Garnishes: 2 to 3 tablespoons chopped fresh parsley and lemon wedges

PROCEDURE

1. Adjust oven rack to middle position and preheat oven to 400 degrees. On a rimmed plate or pie plate, stir panko and pecans to combine.

2. Melt butter in large deep ovenproof skillet on medium-high heat. Remove skillet from heat. Brush both sides of the chicken breasts with melted butter and press both sides into the panko-pecan mixture, pressing the coating onto the chicken (don’t panic if some falls off).

3. Return skillet with remaining melted butter to medium heat. Add chicken in single layer. If top portion of chicken (not the part that’s in against the surface of the pan) has some naked spots, cautiously press a little of the remaining panko-pecan mixture on that part. Cook chicken on one side until it browns, about 3 to 4 minutes. Turn using a thin spatula. Place skillet in preheated oven for about 22 minutes (or about 30 minutes if breasts are very large). Check for doneness; chicken breasts should be 165 degrees.

4. To plate: Place chicken breasts on 4 plates. Taste a crunchy morsel left in the pan. If it tastes yummy, spoon some over chicken. Sprinkle each serving with parsley. Add a wedge of lemon to each plate for optional use.