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Prep 15min
Total30min
Servings3
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Ingredients
3
to 4 boneless skinless chicken breasts (about 1 lb)
3/4
cup Progresso™ Italian style panko crispy bread crumbs
1/2
cup chopped pecans
2
tablespoons chopped fresh Italian (flat-leaf) parsley
1
container (6 oz) Greek Fat Free plain yogurt
3
tablespoons olive oil or butter
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Steps
1
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.
2
In shallow dish, mix bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
3
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.
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You can substitute chopped walnuts or almonds for the pecans.
To complete the meal, serve with mashed potatoes and fresh broccoli with lemon-pepper seasoning and breadsticks.
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