Pecan Crusted Chicken With Raspberry Sauce

Elegant yet simple and oh so good! Add a salad and bread for a great dinner.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. In food processor (or can finely chop with knife) chop pecans; add flour and salt.
2. Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
3. Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
4. 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.).
5. Drizzle warmed sauce over chicken to serve.