Jun 132016

I tend to post more seafood dishes than any other type. Often, I have to remind myself that many people are allergic or don’t like certain seafoods. Last week, I posted a veal dish. Here is a chicken dish with a Louisiana twist.

4 boneless skinless Chicken Breast halves

Creole Seasoning

1 cup seasoned Panko Breadcrumbs (Japanese Breadcrumbs)

1 cup finely chopped Pecans

6 tablespoons Butter, divided

1/4 cup minced Shallots

3/4 cup Chicken Stock

2 tablespoons fresh Parsley, chopped

Preheat oven to 400 degrees.

Season chicken with creole seasoning. Mix panko and pecans in a shallow dish. Melt 4 tablespoons butter in a heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of the melted butter onto chicken, then coat chicken in pecan mixture. Place skliiet over medium heat. Add chicken and sauté until brown on botton, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to a platter. Using slotted spoon, remove any crumbs from skillet. Add remaining two tablespoons butter and shallots; sauté over medium heat 1 minute. Add stock and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with Creole seasoning; drizzle over chicken.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.