BAKED CHICKEN WITH PECANS

Baked Chicken with Pecans image

Number Of Ingredients 16

1 , large poblano chile kimmy, , roasted and peeled
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4 boneless skinless chicken breast halves
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
2 tablespoons fresh lime juice
1 tablespoon unsalted butter
2 teaspoons olive oil
2 slices (1/2-inch thick) slices baguette bread
1/2 cup pecans, pieces
1/2 pound plum tomato, cored and quartered
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup chicken broth, canned or homemade

Steps:

1. Prepare the chile and reserve. Then, season the chicken with salt, pepper, and oregano. Rub all over. Put on a plate and drizzle evenly with the lime juice. Turn to coat. Let marinate about 20 minutes. 2. Meanwhile, preheat the oven to 350°. In a skillet heat the butter and olive oil over medium heat. Fry the bread until golden brown on both sides. Transfer to a blender. In the same skillet, fry the pecan pieces, stirring, until slightly toasted, about 1 minute. (Do not let them burn.) Transfer to the blender along with the remaining ingredients. Purée until nearly smooth, but with some texture. 3. Spread about 3 tablespoons of the purée in the bottom of a shallow greased casserole dish large enough to hold the chicken in one layer. Put the chicken on the sauce. Spread the remaining sauce evenly over the chicken. Bake 30 to 35 minutes, or until the chicken is no longer pink inside at the thickest part. 4. While the chicken bakes, remove the stem and seeds from the chile and cut into thin strips. Serve the chicken with the sauce spooned on top. Garnish with the chile strips.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves