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.
No comments:
Post a Comment