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    You are in: Home / Recipes / Pecan and Cranberry Chicken Breasts W/ Creamy Five-Pepper Sauce Recipe
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    Pecan and Cranberry Chicken Breasts W/ Creamy Five-Pepper Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Redsie's Note:

    From IGA booklet.

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    Units: US | Metric

    Creamy five-pepper sauce


    1. 1
      Preheat oven to 375ºF.
    2. 2
      Stir pecans and cranberries together on a plate. Lightly flour the chicken breasts, shaking off excess flour. Dip chicken into beaten egg and then coat well with pecan- cranberry mixture.
    3. 3
      Place chicken breasts in an oiled ovenproof dish.
    4. 4
      Cook for 20 to 25 minutes, or until the meat is golden on the outside and no longer pink inside.
    5. 5
      In the meantime, melt butter in a small saucepan over medium heat.
    6. 6
      Add flour and stir constantly for 1 minute. Whisk in milk and cook until mixture thickens and begins to boil. Add cheese and stir until completely melted. Sprinkle with fresh chives and season with salt to taste.
    7. 7
      Serve chicken breasts with this five-pepper sauce.
    8. 8
      Variation: Replace pecans by pine nuts and cranberries by dried tomatoes.

    Ratings & Reviews:

    • on September 15, 2008


      ABSOLUTELY ENJOYED THIS CHICKEN DISH! Great coating combo with the nuts & cranberries, & with the sauce, it was a wonderful supper for us! Thanks for sharing! [Tagged, made & reviewed in the Newest Zaar Tag Game]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pecan and Cranberry Chicken Breasts W/ Creamy Five-Pepper Sauce

    Serving Size: 1 (307 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 559.9
    Calories from Fat 323
    Total Fat 35.9 g
    Saturated Fat 9.1 g
    Cholesterol 214.7 mg
    Sodium 177.2 mg
    Total Carbohydrate 20.3 g
    Dietary Fiber 2.8 g
    Sugars 1.4 g
    Protein 39.1 g

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