Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

Ingredients

• 0.5 cup butter 
• 18 oz cheese-filled tortellini refrigerated
• 16 oz chicken breast cutlets 
• 1 large eggs lightly beaten
• 3 tablespoons basil fresh chopped
• 3 tablespoons parsley fresh chopped
• 3  garlic cloves thinly sliced
• 3 tablespoons olive oil 
• 1 oz parmesan cheese shredded
• 0.8 cup pecans finely chopped
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Prepare tortellini according to package directions.
2. Meanwhile, sprinkle chicken with salt and pepper.
3. Place pecans in a shallow bowl.
4. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
5. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done.
6. Remove from skillet; wipe skillet clean.
7. Melt butter in skillet over medium heat.
8. Add garlic, and saut 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.
9. Sprinkle with cheese.
10. Serve immediately with chicken.