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Chicken Breasts in Pecan Sauce

Prep 20 min
Total 50 min
Ingredients 12
Servings 12

Treat your guests with these chicken breasts served with pecan sauce - a tasty dinner.

Ingredients

2 cups pecan halves
About 1 cup milk (enough to cover pecans)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 boneless skinless chicken breasts
3 tablespoons vegetable oil
2 cups Mexican-style sour cream
1 package (8 oz) cream cheese, softened
1 teaspoon ground nutmeg
1 1/2 teaspoons salt
1/2 teaspoon chicken bouillon granules
Pomegranate seeds, if desired

Directions

1

Soak pecans in milk 2 hours.
2

Heat oven to 350°F. Grease or spray cookie sheet. Sprinkle salt and pepper on chicken. In 12-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 5 minutes, turning once. Place chicken on cookie sheet. Bake 12 to 18 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
3

Meanwhile, in blender, place pecans with milk, Mexican-style sour cream, cream cheese, nutmeg, salt and bouillon granules. Cover; blend on high speed 1 to 2 minutes or until consistency of sauce. Pour into 2-quart saucepan. Heat over medium heat 6 to 10 minutes, stirring occasionally, until hot.
4

Serve sauce over chicken. Garnish with pomegranate seeds.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 300

Total Fat: 34g; 52%

Saturated Fat: 11g; 55%

Trans Fat: 1/2g

Cholesterol: 115mg; 38%

Sodium: 690mg; 29%

Potassium: 390mg; 11%

Total Carbohydrate: 5g; 2%

Dietary Fiber: 1g; 7%

Sugars: 4g

Protein: 30g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 8%; 8%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;