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Recipe submitted by Vivianne Marcotte, Hampton, NH

Plantation Pecan Chicken

4 boneless, skinless chicken breast halves
1/2 cup ground pecans
1/2 cup plain bread crumbs
1/2 teaspoon salt
1/4 cup grated Gruyère cheese
1 tablespoon chopped fresh tarragon
3 tablespoons butter
1 jar (6 ounces) chunky peach preserves
1/2 cup bottled mild salsa
1 tablespoon capers, rinsed and drained
4 canned Elberta peach halves, drained
1/2 cup sour cream
4 watercress sprigs

1. Place chicken between two sheets plastic wrap and gently pound to 1/4-inch thickness.
2. In shallow dish, mix together pecans, bread crumbs, salt, cheese and tarragon.
3. In frypan, place butter and melt over low heat. Remove from heat and leave in pan to cool slightly.
4. Dip chicken, one piece at a time, first in butter and then in pecan mixture. Arrange chicken on large nonstick baking pan. Place in 450°F. oven and bake about 15 minutes or until fork can be inserted in chicken with ease.
5. In small saucepan, place peach preserves, salsa and capers. Cook, stirring, to heat through, about 4 minutes.
6. Arrange chicken on serving platter and spoon sauce on top. Fill peach halves with scoop of sour cream and place beside chicken. Garnish with watercress sprigs.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.