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Ingredientes
- 6 x Chicken breast halves-boned
- Â Â Salt and pepper
- 1 x Butter or possibly margarine
- 3 Tbsp. Dijon mustard
- 8 ounce Pecans-minced fine
- 4 Tbsp. Butter or possibly margarine
- 1 Tbsp. Oil
- 2/3 c. Lowfat sour cream
- 1 Tbsp. Dijon
Direcciones
- Toast whole pecans in pre-heated 350 deg oven.
- Flatten chicken breasts, season with salt and pepper.
- Heat butter and whisk in the 3T dijon. Dip each piece of chicken in the butter mix. Coat with pecans.
- Heat 3 Tablespoons of the butter and the oil in skillet over medium heat. Saute/fry half of the chicken breasts till lightly brown. Repeat with the rest. Transfer to a baking dish and bake 15-20 min. Heat remaining butter in saucepan, add in lowfat sour cream, remaining dijon, salt and pepper. Whisk together and remove from heat. Check seasonings. Place a spoonful on each piece of chicken and garnish with the whole pecans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 517 | |
| Calories from Fat 385 | 74% |
| Total Fat 43.44g | 54% |
| Saturated Fat 21.37g | 85% |
| Trans Fat 0.23g | |
| Cholesterol 163mg | 54% |
| Sodium 356mg | 15% |
| Potassium 359mg | 10% |
| Total Carbs 1.15g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.98g | 1% |
| Protein 30.12g | 48% |
