Between pieces of plastic wrap or waxed paper, place each chicken
breast smooth side down; gently pound with flat side of meat mallet
or rolling pin until about 1/2 inch thick.
In shallow dish, mix bread crumbs, pecans and parsley. In another
shallow dish, place yogurt. Dip chicken into yogurt, then coat with
crumb mixture.
In 10-inch skillet, heat oil over medium heat until hot. Cook
chicken in oil 8 to 10 minutes, turning once, until chicken is no
longer pink in center and coating is golden brown.
Originally Submitted
12/18/2010
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