Pecan-Studded Chicken With Maple Orange Glaze |
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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 4 |
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My work sends me a Healthy at Heart magazine. It is an educational program I signed up for. This recipe is insde the Food for the Heart magazine and developed by Canyon Ranch. I haven't tried it but I thought it might interest some of you health consience people. Ingredients:
1 lb skinless chicken breast half, boned and defatted |
1/4 cup pecans, minced |
1/4 cup breadcrumbs |
4 tablespoons honey |
1 tablespoon olive oil |
2 teaspoons shallots, minced |
4 tablespoons orange juice concentrate |
2 tablespoons pure maple syrup |
Directions:
1. With a meat mallet, pound chicken between two pieces of waxed paper until 1/2 inch thick.
2. Preheat oven to 400. Lightly coat a baking pan with olive oil.
3. In a small bowl, combine minced pecans and bread crumbs. Brush chicken with honey and coat with bread crumbs.
4. Place chicken on baking sheet.
5. Bake for 15-20 minutes or until golden brown.
6. In a small saute pan, saute shallots in olive oil over medium heat for 1 minute. Add maple syrup and oranje juice concentrate and bring to simmer.
7. Serve each chicken breast with 1/2 Tablespoons of maple orange glaze.
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