Monday, December 21, 2009

Pecan Chicken with Cranraspberry Sauce

Chicken breast (I pound mine out a little)
Pecans - I put mine in the food processor to make them the consistency of bread crumbs)
Olive Oil
2 eggs

1 can whole berry cranberry sauce
1/4-1/2 bag of frozen raspberries
Splash of white wine

1- Scramble the eggs in a bowl.
2- Dip chicken in the eggs.
3- Coat in crushed pecans.
4- Cook in pan with oil oil.

Put can of whole cranberry sauce, raspberries, and wine in a pan. Bring to a simmer.

Spoon sauce over chicken:


Shannon said...

This looks really good. I think I want to try it and was wondering if you could subsitute the white wine or just leave it out. What do you think? Did you pound your chicken breasts out flat? Also what temp do you cook at? Thanks!

Jeff and Elise said...

Shannon, you can substitute chicken broth for white wine in recipes.

The Barnes Family Blog said...

You don't need to add anything (wine or stock). It would be just fine without it...I just use it for a bit of flavor.

I'd say cook over medium to medium high heat.

I do pound the chicken to try to make it even so it cooks better. I've also butterflied them to make them thinner.