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Recipes
Pecan and Cranberry Chicken Breasts with Creamy Five-Pepper Sauce

Pecan and Cranberry Chicken Breasts with Creamy Five-Pepper Sauce

Pecan and Cranberry Chicken Breasts with Creamy Five-Pepper Sauce

Main course | Easy | 1 hour

Preparation time

20 minutes

Cooking Time

25 minutes

Main course

Easy

Total time: 1 hour

Nutrition Facts per serving 480 Calories 34 g Protein 29 g Carbohydrate 3 g Fibre

Nutrition Facts

Amount for serving % Daily Value

Calories 480
Lipides 27 g 42 %
- Saturated fat 7 g
- ++ Trans fat 0 g 36 %
Cholesterol 235 mg
Sodium 990 mg 41 %
Carbohydrate 29 g 10 %
- Fibre 3 g 12 %
- Sugars 11 g
Protein 34 g

- Vitamin A 15 %
- Vitamin C 2 %
- Calcium 15 %
- Iron 20 %

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Easy to do
Made with Québec food
Comfort food

Recipe details

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Ingredients

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Chicken

250 mL (1 cup) milk
60 mL (1/4 cup) Délicrème five-pepper cheese
30 mL (2 tablespoons) finely chopped fresh chives
15 mL (1 tablespoon) flour
15 mL (1 tablespoon) butter

Creamy five-pepper sauce

2 eggs, beaten
125 mL (1/2 cup) flour
4 seasoned chicken breasts
80 mL (1/3 cup) finely chopped dried cranberries
180 mL (3/4 cup) grilled, finely chopped pecans

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Directions

Preheat oven to 190°C (375°F).
Stir pecans and cranberries together on a plate. Lightly flour the chicken breasts, shaking off excess flour. Dip chicken into beaten egg and then coat well with pecan- cranberry mixture.
Place chicken breasts in an oiled ovenproof dish. Cook for 20 to 25 minutes, or until the meat is golden on the outside and no longer pink inside. In the meantime, melt butter in a small saucepan over medium heat.
Add flour and stir constantly for 1 minute. Whisk in milk and cook until mixture thickens and begins to boil. Add cheese and stir until completely melted. Sprinkle with fresh chives and season with salt to taste.
Serve chicken breasts with this five-pepper sauce.

Variation: Replace pecans by pine nuts and cranberries by dried tomatoes.

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