Pecan chicken with cranberry goat cheese sauce

Pecan chicken with cranberry goat cheese sauce might be a good recipe to expand your main course repertoire. This gluten free and primal recipe serves 4 and costs $2.2 per serving. One portion of this dish contains around 29g of protein, 20g of fat, and a total of 320 calories. This recipe is liked by 259 foodies and cooks. A mixture of chicken breast, fresh rosemary, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Running to the Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Users who liked this recipe also liked Goat Cheese in a Cranberry-Pecan Crust, Cranberry Pecan Goat Cheese Bites, and Cranberry Pecan Goat Cheese Roll & an Etsy Giveaway.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees and grease a baking sheet with cooking spray.Combine pecans, 1 sprig of rosemary leaves, salt and pepper in a food processor. Process until finely chopped. Transfer mixture into a shallow bowl.Season the chicken with salt and pepper.Place yogurt in a shallow bowl.Coat each piece of chicken in the yogurt then place in the pecan mixture and press down into the pecans until fully coated on each side. Place the chicken on the baking sheet.Bake chicken until cooked through and no longer pink, about 15-20 minutes depending on thickness of breast.While the chicken cooks, combine cup of the cranberries with the water, remaining sprig of rosemary leaves and honey in a small sauce pot over medium-high heat.Simmer mixture until most of the liquid cooks off, about 5-7 minutes.Reduce the heat to low, add the remaining cup of cranberries and the goat cheese and stir until melted. Add a splash of water if necessary to thin out into a sauce-like consistency.Serve chicken with the sauce.

 

Step by step:

1. Preheat oven to 375 degrees and grease a baking sheet with cooking spray.

2. Combine pecans, 1 sprig of rosemary leaves, salt and pepper in a food processor. Process until finely chopped.

3. Transfer mixture into a shallow bowl.Season the chicken with salt and pepper.

4. Place yogurt in a shallow bowl.Coat each piece of chicken in the yogurt then place in the pecan mixture and press down into the pecans until fully coated on each side.

5. Place the chicken on the baking sheet.

6. Bake chicken until cooked through and no longer pink, about 15-20 minutes depending on thickness of breast.While the chicken cooks, combine cup of the cranberries with the water, remaining sprig of rosemary leaves and honey in a small sauce pot over medium-high heat.Simmer mixture until most of the liquid cooks off, about 5-7 minutes.Reduce the heat to low, add the remaining cup of cranberries and the goat cheese and stir until melted.

7. Add a splash of water if necessary to thin out into a sauce-like consistency.

8. Serve chicken with the sauce.

Nutrition Information:

covered percent of daily need