Reprinted from Southern Living's The Way to Fry by Norman King. Copyright © 2013. Published by Oxmoor House.
|2 packages refrigerated cheese-filled tortellini||3 tablespoons olive oil|
|4 chicken breast cutlets||1/2 cup butter|
|1/2 teaspoon salt||3 cloves garlic, thinly sliced|
|1/4 teaspoon freshly ground pepper||3 tablespoons chopped fresh basil|
|3/4 cup finely chopped pecans||3 tablespoons chopped fresh parsley|
|1 large egg, lightly beaten||1/4 cup shredded Parmesan cheese|
Prepare tortellini according to package directions.
Meanwhile, sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
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.
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.
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