Try it Tuesday - Raspberry Chipotle Chicken

This recipe is from Anna Ginsberg, a stay-at-home mom who won the Pillsbury Bake-Off in 2006.   Our daughter made this recipe for our family, and it was awesome!

1/3  cup pecan pieces
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness (okay...so we skipped the pounding)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 Tablespoon vegetable oil
1/2  cup diced onion
2/3 cup roasted raspberry chipotle sauce (found with bbq sauces)
1/3  cup white grape juice
1   Tablespoon lemon juice
2    packages whole-grain brown ready rice, cooked according to package directions
1 1/2  Tablespoons coarsely chopped cilantro (we forgot this step)

1.  Place pecans on a paper towel and microwave on High for 1 1/2 to 2 minutes, tossing halfway through cooking; set aside to cool.
2.  Sprinkle chicken evenly with salt and pepper.
3.  In a large skillet, heat oil over medium-high heat.  Add onion, and cook for 3 to 4 minutes, or until onion is tender.  Add chicken to skillet and cook for 3 minutes per side, or until browned.  Add mixed raspberry sauce, grape juice, and lemon juice to coat chicken.  Stir and simmer, uncovered, for 5 minutes or until chicken is cooked through.
4.  Place rice on serving dish and top with prepared pecans.  Top with chicken and sauce and sprinkle with cilantro.