PECAN-MUSTARD CHICKEN

Pecan-Mustard Chicken image

Provided by My Food and Family

Categories Home

Time 1h32m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. LEA & PERRINS Worcestershire Sauce
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup chopped pecans
1 small shallot, quartered
1 Tbsp. dried rosemary leaves
4 small boneless skinless chicken breasts (1 lb.)

Steps:

Mix first 3 ingredients in small bowl until blended.
Process nuts, shallots and rosemary in food processor until finely chopped. Add to dressing mixture; mix well.
Reserve half the dressing mixture for later use; spoon remaining dressing mixture over chicken in shallow dish.
Refrigerate 1 hour to marinate.
Heat oven to 350°F. Remove chicken from marinade; discard marinade. Place chicken in shallow baking dish sprayed with cooking spray
Bake 20 to 22 min. or until chicken is done (165°F), topping with reserved dressing mixture after 15 min.

Nutrition Facts : Calories 700, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 330 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 104 g