"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pecan Crust Chicken Recipe

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This recipe for Pecan Crust Chicken, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Tuesday, February 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tbl. orange marmalade
2 tbl. pure maple syrup
1 cup finely chopped pecans
3 tbl. all-purpose flour
1/4 tsp. salt
4 skinless boneless chicken breasts (1 1/4 lb. total)
2 tbl. olive oil
1 tbl. butter

Directions:
Directions:
In a small bowl, stir together orange marmalade and maple syrup; set aside.
In a shallow dish combine the pecans, flour and salt. Brush marinade mixture onto both sides of chicken breast halves.
Dip into pecan mixture to coat, pressing mixture into chicken, if necessary.
In a 12-inch skillet, heat oil and butter over medium heat until butter melts and the mixture begins to bubble.
Add chicken and cook for 6 minutes. Turn chicken and cook for 6-9 minutes or more until golden brown and no longer pink in center.
Watch closely and reduce heat if chicken browns too quickly.

 

 

 

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