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Chicken Breasts in Pecan Sauce
Prep 20min
Total50min
Ingredients12
Servings12
Treat your guests with these chicken breasts served with pecan sauce - a tasty dinner.
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Ingredients
2cups pecan halves
About 1 cup milk (enough to cover pecans)
1teaspoon salt
1/2teaspoon freshly ground black pepper
12boneless skinless chicken breasts
3tablespoons vegetable oil
2cups Mexican-style sour cream
1package (8 oz) cream cheese, softened
1teaspoon ground nutmeg
1 1/2teaspoons salt
1/2teaspoon 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.
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