apricot chicken breast 311.
(photo credit: gourmetkoshercooking.com)
CHICKEN BREASTS WITH APRICOT MUSTARD SAUCE
4 cleaned chicken breasts, boned and skinned
1 cup flour
2 eggs, beaten
2 cups pecan pieces, finely chopped
1/4 cup apricot preserves
1/4 cup Dijon mustard
1 tablespoon olive oil
1. Preheat oven to 350°. Lightly cover chicken breasts with flour, then dip in the egg mixture. Remove chicken breasts and place in chopped pecan pieces; press down so pecans adhere.
2. In a small bowl combine the apricot preserves and the Dijon mustard. Mix well and set aside.
3. In a large frying pan, heat olive oil over medium heat; lightly brown cutlets on both sides, then place in oven for 10 minutes.
4. Spread the sauce evenly on four plates, slice chicken breasts and place over the sauce and serve.
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