PECAN CRUSTED CHICKEN WITH RASPBERRY SAUCE

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Pecan Crusted Chicken With Raspberry Sauce image

Make and share this Pecan Crusted Chicken With Raspberry Sauce recipe from Food.com.

Provided by Vicki in CT

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup pecans
1 pinch salt
1/4 cup all-purpose flour
1 egg, beaten
4 -6 chicken cutlets (or boneless skinless chicken breasts)
1/2 cup raspberry preserves
2 tablespoons honey
1 teaspoon balsamic vinegar
olive oil

Steps:

  • In food processor (or can finely chop with knife) chop pecans; add flour and salt.
  • Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
  • Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
  • Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
  • Drizzle warmed sauce over chicken to serve.

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