RASPBERRY PECAN CHICKEN
Steps:
- Place chicken breasts and one bottle raspberry vinaigrette in glass bowl. Cover and refrigerate at least one hour before cooking. Remove chicken from marinade, discard marinade. Roll each chicken breast in ground pecans to coat. Brown in hot olive oil. Place on foil covered cookie sheet. May be refrigerated now for baking later. Bake at 350 degrees for no longer than 20 minutes. Serve with Raspberry Reduction Sauce.
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