Wednesday, February 16, 2011

Raspberry Chicken

4 boneless, skinless chicken breasts.

Raspberry Glaze:

1/2 cup seedless raspberry jam
4 tablespoon Grey Poupon Dijon Mustard
2 tablespoon balsamic vinegar
1 teaspoon fresh grated orange peel
1/2 teaspoon fresh thyme

Pecan Crusted Chicken

1/2 cup pecan meal
1/2 cup whole wheat panko
1 egg white (may use whole egg if you like)
2 tablespoon honey
 Chicken may be grilled or cooked your desired way without coating. It is still great with this sauce.

Heat all sauce ingredients in small sauce pan, cook over medium heat 5 minutes, or until glaze consistency is reached. Stir occasionally.

Mix egg white with honey and blend well with a whisk.
Mix pecan meal and panko in a bowl big enough to dredge chicken.
Dip chicken in egg wash and then crumb mixture.

Saute:(1 Tbsp olive oil if desired) cook chicken in spray coated pan 10 minutes, flip chicken and cook 10 minutes more. OR until reaches 165*F.

Heat oven to 375*F
Spray coat baking dish. Add chicken and bake 20-25 minutes or until chicken is cooked through.

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