Pecan-Studded Chicken With Maple Orange Glaze

READY IN: 27mins
Recipe by Chef Mommie

My work sends me a Healthy at Heart magazine. It is an educational program I signed up for. This recipe is insde the "Food for the Heart" magazine and developed by Canyon Ranch. I haven't tried it but I thought it might interest some of you health consience people.

Top Review by twissis

Made this dish for our dinner last nite & liked it a lot. We found ourselves wanting to salt it, but DH hates adding salt at the table. So I added 2 tsp of soy sauce to the OJ/syrup sauce & it was just right for us. I also added the remains of the breadcrumb/pecan breading mix to the sauce & we liked that too - it gave texture & substance to the sauce & didn't waste any of the pecans used. Thx Mommie. :-)

Ingredients Nutrition

Directions

  1. With a meat mallet, pound chicken between two pieces of waxed paper until 1/2 inch thick.
  2. Preheat oven to 400. Lightly coat a baking pan with olive oil.
  3. In a small bowl, combine minced pecans and bread crumbs. Brush chicken with honey and coat with bread crumbs.
  4. Place chicken on baking sheet.
  5. Bake for 15-20 minutes or until golden brown.
  6. In a small saute pan, saute shallots in olive oil over medium heat for 1 minute. Add maple syrup and oranje juice concentrate and bring to simmer.
  7. Serve each chicken breast with 1/2 Tablespoons of maple orange glaze.

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