Pecan and Cranberry Chicken Breasts W/ Creamy Five-Pepper Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From IGA booklet. Ingredients:
3/4 cup grilled finely chopped pecans |
1/3 cup finely chopped dried cranberries |
4 seasoned chicken breasts, thawed |
1/2 cup flour |
2 beaten eggs |
1 tablespoon butter |
1 tablespoon flour |
1 cup milk |
1/4 cup jalapeno pepper cheese |
2 tablespoons finely chopped fresh chives |
Directions:
1. Preheat oven to 375ºF.
2. Stir pecans and cranberries together on a plate. Lightly flour the chicken breasts, shaking off excess flour. Dip chicken into beaten egg and then coat well with pecan- cranberry mixture.
3. Place chicken breasts in an oiled ovenproof dish.
4. Cook for 20 to 25 minutes, or until the meat is golden on the outside and no longer pink inside.
5. In the meantime, melt butter in a small saucepan over medium heat.
6. Add flour and stir constantly for 1 minute. Whisk in milk and cook until mixture thickens and begins to boil. Add cheese and stir until completely melted. Sprinkle with fresh chives and season with salt to taste.
7. Serve chicken breasts with this five-pepper sauce.
8. Variation: Replace pecans by pine nuts and cranberries by dried tomatoes.
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