It's a tasty supper, light and easy.
Pecan Crusted Chicken Breasts
boneless breasts, pounded into 1/2 inch thickness
Half n Half
roasted pecans, processed fine
bread crumbs (Panko, if you can find them - if not, just regular), processed fine
Heat a large skillet on medium, covering the bottom with olive oil. Soak the breasts in the half-in-half, then dredge through the pecan/bread crumbs mixture. Allow to sit for a few minutes.
Carefully (this crust falls off easily) lay breasts in skillet and cook for about 7 minutes on each side. Drain on paper towels.
*Note: I'm a freak about raw chicken - if you've ever tasted it accidentally, believe me - you know what I'm talking about. To ensure that it's cooked fully, once it comes out of the skillet, I put it on a baking sheet and keep it in a 350 degree oven while the other breasts cook. I do this with all my chicken dishes. They don't come out dry or overdone, amazingly enough, but they do always come out fully cooked. Which is the point.
Brussel Sprouts with Bacon
Brussel Sprouts (I used 3 bags of frozen, they were awesome - we had enough for leftovers the next day, and Curt's lunch)
olive oil, to taste
salt, pepper to taste
4 slices of bacon, crumbled (save drippings)
Thaw sprouts in hot water and throw onto a baking sheet. Drizzle olive oil and bacon drippings over all; sprinkle generously with salt and pepper. Put in a 400 degree oven to roast. Move them around every 10 minutes or so, until sprouts begin to caramelize. Crumble bacon over the top, and serve up to the masses.
I paired these two dishes with a simple pasta salad and got rave reviews. Thank you, Food Network!
