 | ||||||||||||||||||||||||||||||
 | ||||||||||||||||||||||||||||||
 |
| |||||||||||||||||||||||||||||
 | ||||||||||||||||||||||||||||||
 |
 |
 |
Mixx a Meal Recipes
provided by Nancy Hebb, Director of the Bayview School of Cooking
Listen for Nancy twice daily on Mixx 96.1fm KXXO
Blackberry
Pecan-Crusted Chicken
4 boneless Draper Valley Chicken Breasts
½ cup milk
1 egg
1 cup finely chopped pecans
¼ cup dry bread crumbs
½ cup flour
4 tablespoons canola oil
1 cup blackberry preserves
¾ cup red wine
Salt and pepper
Rinse the chicken and pat dry. Sprinkle with salt and pepper. Combine
the milk and egg in a bowl and mix well. Combine and toss together the
pecans, bread crumbs, and flour in a shallow dish. Dip the chicken first
in the milk mixture, and then coat in the pecan mixture. Sauté
the chicken in the oil in skillet until brown on all sides. Transfer the
chicken to a baking pan. Bake at 350º for 35 minutes or until cooked
through. Heat the preserves and wine in a saucepan, stirring occasionally.
Serve with the chicken. Make blackberry sauce early in day to allow flavors
to blend, heat before serving.
