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Pan-Seared Chicken with Pecan-Scallion Gremolata
Ingredients
  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to ¾-inch thickness $
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 3 tablespoons extra-virgin olive oil, divided $
  • ½ cup pecan halves, toasted
  • 1 ½ tablespoons fresh lemon juice
  • 4 chopped green onions, green and light green parts only
  • 1 ounce Parmigiano-Reggiano cheese, grated (about ¼ cup)
Steps
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