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Ingredientes
- Â Â PECAN BREADING:
- 1/2 c. pecan pcs
- 1/2 c. seasoned bread crumbs
- 1 tsp salt
- 1/4 tsp white pepper grnd PECAN CHICKEN:
- 4 x chicken breasts about 6 ounces each
- 1 c. buttermilk
- 1 Tbsp. extra virgin olive oil (to 2 tbsps.) BLACKBERRY BOURBON SAUCE:
- 3 x shallots peeled and thinly sliced
- 2 tsp extra-virgin extra virgin olive oil
- 1/4 c. bourbon
- 1/2 tsp Thai red chile peppers crushed
- 10 ounce blackberry preserves
- 1 c. cilantro minced
- 1/2 c. chicken broth
- 1/4 c. heavy whipping cream
- 1/8 tsp Tabasco
- 1/8 tsp salt
- 1/8 tsp pepper
Direcciones
- Preheat oven to 400i. Make pecan breading by combining all ingredients. Dip chicken breasts in buttermilk, then dredge in breading to coat both sides proportionately. Pour extra virgin olive oil in large skillet over medium-high heat. Place chicken breasts in skillet and brown lightly on both sides. Transfer chicken breasts to ovenproof baking dish, place in oven and continue to bake 7 to 10 min or possibly till cooked through.
- In a 2-qt saucepan over medium-high heat, combine shallots, extra virgin olive oil, bourbon, red peppers, blackberry preserves, cilantro, chicken broth, whipping cream, Tabasco, salt and pepper and bring to a boil. Reduce heat to medium and simmer 5 to 7 min to reduce sauce and release oils from crushed peppers.
- Set out 4 serving plates, dividing Blackberry Bourbon Sauce equally onto each plate. Top sauce with chicken. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 451 | |
| Calories from Fat 215 | 48% |
| Total Fat 24.41g | 31% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.17g | |
| Cholesterol 102mg | 34% |
| Sodium 956mg | 40% |
| Potassium 505mg | 14% |
| Total Carbs 14.23g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.14g | 3% |
| Protein 34.05g | 54% |
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