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17

Chicken Breasts in Pecan Sauce

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Prep 20 min
Total 50 min
Ingredients 12
Servings 12

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

Ingredients

cups pecan halves

About 1 cup milk (enough to cover pecans)

teaspoon salt

1/2

teaspoon freshly ground black pepper

boneless skinless chicken breasts

tablespoons vegetable oil

cups Mexican-style sour cream

package (8 oz) cream cheese, softened

teaspoon ground nutmeg

1 1/2

teaspoons salt

1/2

teaspoon chicken bouillon granules

Pomegranate seeds, if desired

Directions

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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

% Daily Value

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;