Garlic Recipe of the Month

March
PECAN CRUSTED GARLIC CHICKEN

• 5 slices firm white bread
• 1 cup pecan halves - toasted
• 5 garlic cloves - peeled and minced
• 2 large egg whites - lightly beaten
• 6 small thin, boneless skinless chicken cutlets (about 1 lb.)
• 6 tbls. extra virgin olive oil
• 1½ lbs. thin asparagus spears - rinsed and trimmed
• 2 tbls. capers - drained (rinse to remove excess saltiness)
• ¼   cup fresh lemon juice
• 1 tbls. butter
  

Tear bread into pieces and pulse in food processor to make coarse crumbs. Place crumbs in shallow bowl. Add pecans and pulse until finely ground. Add garlic and salt and pepper to taste, stirring with fork until well combined. Place egg whites in another shallow bowl.

Rinse and pat chicken dry. Working with 1 piece at a time, dip chicken in egg whites, then coat in bread crumb mixture, lightly patting until evenly coated. Transfer to a large platter. Repeat with remaining chicken and chill, covered, until ready to use.

Heat 1 tbls. oil in a large non-stick skillet over moderate heat until hot but not smoking. Add half of; asparagus and cook until golden brown. Turn and cook until just tender. Transfer to a serving platter; salt and pepper to taste. Repeat with remaining asparagus adding ½ tbls. oil, if needed.

Heat 1 ½ tbls. oil in skillet over moderate heat until hot. Add chicken and cook in 2 batches, turning, until golden brown on both sides and cooked through, about 5 minutes. Repeat with remaining chicken and 1 ½ tbls. oil. Transfer chicken to serving platter and keep warm, loosely covered.

Heat remaining 2 tbls. oil over moderately high heat in skillet until hot . Add capers and cook, stirring, until golden brown, about 1 minute. Remove pan from heat. Add juice and butter, stirring, until butter is melted. Season sauce with salt and pepper. Serve chicken over asparagus, drizzled with sauce.