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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
Main course
Easy
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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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Recipe details

Ingredients

Chicken

Creamy five-pepper sauce

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Directions

  1. Preheat oven to 190°C (375°F).
  2. 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.
  3. 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.
  4. 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.
  5. Serve chicken breasts with this five-pepper sauce.

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

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