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Nutrition Facts
Serving Size 1 (84g) Recipe makes 4 servings The following items or measurements are not included below: 4 chicken cutlets 1 teaspoon balsamic vinegar
Calories 284
Calories from Fat 100		(35%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 69mg		2%
Potassium 117mg		3%
Total Carbohydrate 44.1g		14%
	Dietary Fiber 2.0g	7%
	Sugars 28.7g
Protein 3.8g		7%
detailed view... how is this calculated?

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Pecan Crusted Chicken With Raspberry Sauce

Recipe #282907 | 40 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Vicki in CT
Jan 30, 2008

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

SERVES 4 -6 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Lauralie41

On Feb 23, 2008

Very close to a dish I had at my favorite restaurant! When making the pecan and flour mixture I added more pecans as it didnt look like enough for the coating. The raspberry sauce was good but for our taste buds I think I would either add less honey or increase the balsamic vinegar. Thank you for a quick and very nice dinner. Good Luck in the contest!

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From: LifeIsGood

On Feb 22, 2008

Simple, easy and very tasty. We enjoyed this chicken very much. Next time (personal preference here) I will use more pecans and a little less flour to dredge the chicken breasts. The raspberry sauce was a lovely touch. Thanks!

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From: mary winecoff

On Feb 22, 2008

I compared this recipe with #282931, making them at the same time. Some people liked this one because it was sweeter than the other recipe. This one was pan fried. Both recipes were very good and there was not a clear winner. Thanks for a great recipe! Made for RSC #11.

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From: Ms*Bindy

On Feb 22, 2008

Great recipe. I used 1 1/2 times the pecan mixture for 6 cutlets and barely had enough. But, had more than enough raspberry sauce. I used only a drizzle of raspberry sauce so as to not drown the cutlets in sweetness, and that was perfect.

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