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Ingredientes
- 4 x ripe peaches
- 2 c. white wine
- 1/4 c. sugar
- 2 tsp cinnamon
- 1 1/2 c. hazelnuts grnd fine
- 1 c. crackermeal Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. flour
- 4 x chicken breast halves boned and skinned
- 3 x Large eggs Vegetable oil for saute/fry
Direcciones
- Slowly poach peaches in wine, sugar, and cinnamon till tender. Strain peaches from the sauce. Reduce sauce till thickened. Fold peaches back into the sauce; set aside.
- Mix nuts, crackermeal, salt, and pepper together. Dredge boneless, skinless chicken breasts first into flour, then egg wash (stirred Large eggs), then hazelnut breading. Press firmly into chicken. Saute/fry lightly in vegetable oil
- Bake at 350 degrees for 30 min or possibly till chicken is done. Top with fresh peach sauce.
- This recipe works well with fresh pears. Add in 1/4 c. apple juice concentrate to sauce before cooking.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 4 servings | |
| Calories 636 | |
| Calories from Fat 219 | 34% |
| Total Fat 24.94g | 31% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.17g | |
| Cholesterol 245mg | 82% |
| Sodium 146mg | 6% |
| Potassium 857mg | 24% |
| Total Carbs 44.86g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 26.42g | 18% |
| Protein 38.67g | 62% |
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