Pecan Chicken
Although the weather doesn’t say so…. the
calendar does…. “FALL” is here. Certain
foods come to mind like pumpkin, cranberries
and pecans. Here is a different recipe to
try. A wonderful honey pecan butter defines
this light tasting dish whose elegant flavor
fools your family and friends with just how
easy it is to prepare. Extra hint: this goes
great with sweet potatoes!
MAKES: 4 servings
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Ingredients:
* Harvest Butter:
* ¾ cup butter, unsalted, softened
* ½ cup pecans, toasted, finely chopped
* 3 Tbsp. honey
* 4 Tyson Ready to Cook “Tenderpressed”
Savory chicken breast filets, 6oz frozen
* ¼ tsp salt
* ¼ tsp white pepper
* Flour, all purpose (as needed)
* 2 eggs, large, whole
* 1 Tbsp. water, cold
* ¼ cup butter, clarified
* 4 sage sprigs, fresh
Directions:
1. Combine in bowl the 3/4c softened
butter, pecans and honey, whisk until
well blended. Cover and leave at
room temperature for no more than 2
hours.
2. Dredge chicken in flour that has been
seasoned with salt and white pepper.
Shake off excess.
3. Combine egg and water in bowl and whisk
thoroughly. Dip chicken in egg mixture and drain off excess.
4. Heat clarified butter in skillet, over
medium-low heat. Sauté chicken for 3 to
4 minutes on each side or until golden
brown. Transfer to parchment line
sheet pan. Spread 1/4cup Harvest Butter
over top of each piece of chicken.
5. Roast in a preheated oven, 350º for 8 to
10 minutes until chicken is no longer
pink. Remove from oven.
To assemble single serving: Place 1 chicken
breast on plate. Spoon 1 Tbsp pan juice over
chicken. Garnish plate with 1 sage sprig.
Nutrients:
Makes 4 servings. Portion: 6 ½ oz
NUTRITIONAL DATA/portion: Per Serving:
Calories 725, Fat 61g, Cholesterol 295mg,
Sodium 542mg, Carbohydrates 23g, Protein
26g.
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