Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

Recipe Time

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. 1. Prepare tortellini according to package directions.
2. 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. 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. 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

**I made this tonight and it was a huge hit!  I baked the chicken at 400 for about 25 minutes instead of frying it .  We LOVED it.  Some of the chicken had more pecan chips than others, the boys liked it with less.  Will definitely make again!