 This recipe for Plantation Pecan
Chicken was 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 (6-ounce) jar 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
- Place chicken between
two sheets plastic wrap and gently pound to 1/4-inch thickness.
- In shallow dish, mix together
pecans, bread crumbs, salt, cheese and tarragon.
- In frypan, place butter
and melt over low heat. Remove from heat and leave in pan to
cool slightly.
- 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 (230°C). oven and bake
about 15 minutes or until fork can be inserted in chicken with
ease.
- In small saucepan, place
peach preserves, salsa and capers. Cook, stirring, to heat through,
about 4 minutes.
- 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.
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