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Honey-Pecan Chicken Breasts
SUBMITTED BY:
Penny Davis
"We love to entertain, writes Penny Davis from Newman Lake, Washington. This is one of my favorite 'special' recipes to welcome dinner guests. The nuts add an elegant touch, and it fills the house with a great aroma."
RECIPE RATING:
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(37)
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PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
1 tablespoon butter
1/4 teaspoon minced garlic
3 tablespoons honey
2 tablespoons finely chopped pecans
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DIRECTIONS
Flatten chicken to 1/2-in. thickness. Sprinkle with salt, pepper and cayenne. In a large nonstick skillet, brown chicken in butter; add garlic. Reduce heat to medium; cover and cook for 3-4 minutes on each side or until juices run clear. Drizzle honey over chicken; sprinkle with pecans. Cover and cook for 2-3 minutes or until heated through.
FOOTNOTE
Nutritional Analysis: 1 serving equals 382 calories, 15 g fat (5 g saturated fat), 109 mg cholesterol, 436 mg sodium, 27 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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REVIEWS
Reviewed on Oct. 9, 2006 by
Lorielle
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Lorielle
Oct. 9, 2006
Absolutely delicious. I've made this twice, and the second time I removed the chicken from the pan when done, stirred the honey and pecans into the drippings, and heated for about 3 minutes. Then I put the mixture on top of the chicken when I plate it. I prefer to make it that way now because it just makes a nicer glaze and really coats the pecans and makes them stick. Thanks for the recipe!
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17 users found this review helpful
Absolutely delicious. I've made this twice, and the second time I removed the chicken from the...
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Reviewed on Mar. 4, 2007 by
Alyson
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Alyson
Mar. 4, 2007
Pretty Good, but I thought the honey taste was just a little strong. It made the chicken too sweet and almost sickly after awhile. So maybe next time I make this recipe I'll use a little less honey, but that's just my personal taste. I toasted the pecans first in the oven for a couple mins just to bring out more of the yummy nutty flavor. I also followed many other suggestions and cooked the chicken first and then the honey and pecans to put on top. I also have a little tip to share when measuring the honey: Spray the measuring cup with a little oil first, that way you get the full amount and none of it sticks.
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6 users found this review helpful
Pretty Good, but I thought the honey taste was just a little strong. It made the chicken too...
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Reviewed on Feb. 14, 2007 by
DesiLuGirl
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DesiLuGirl
Feb. 14, 2007
This is a great recipe. It's fast, easy, and all the ingredients is already in your pantry! I Love it! I made it for Valentines Dinner. My three year old just ate it up. My husband isn't too big on sweets but he did help himself to seconds. I thought it would be too sweet with the honey but all the ingredients complemented each other so well. I did have to cook the chicken a little bit longer then directed and I also incorporated the pan drippings with the honey and pecans. It did stick to chicken just beautifully after I plated it. Overall, a BIG HIT!
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5 users found this review helpful
This is a great recipe. It's fast, easy, and all the ingredients is already in your pantry! I...
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Reviewed on Feb. 13, 2007 by
big_al_728
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big_al_728
Feb. 13, 2007
5 stars +! My boyfriend and I loooove this recipe. I've made it both as stated and as other reviewers have suggested, by removing the chicken and cooking the honey/pecans separately, and I agree that the latter method is preferrable. I usually put the pecans in a baggie and roll over them with a rolling pin; however, don't pulverize them! I like them somewhat coarse so I can really enjoy the crunch. I serve this on a bed of wild or brown rice; the texture is a nice contrast to the nuts. Don't skimp on the cayenne! Sooo yummy!!
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3 users found this review helpful
5 stars +! My boyfriend and I loooove this recipe. I've made it both as stated and as other...
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Reviewed on Nov. 7, 2006 by
DMJORDAN
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DMJORDAN
Nov. 7, 2006
What's not to love about this recipe? Fast, few ingredients and delish! I was afraid that it would be overly sweet with honey being the dominant flavor here. I took the advice of others and added the honey and nuts to the pan juices, which probably diluted the honey a little and the cayenne is what really gave this another layer and dimension of flavor. Great recipe, thanks.
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3 users found this review helpful
What's not to love about this recipe? Fast, few ingredients and delish! I was afraid that it...
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Reviewed on Feb. 15, 2007 by TERRIKWV
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TERRIKWV
Feb. 15, 2007
I made this for my husband and kids for our valentine's day dinner. Totally yummy! The kids liked it better without the pecan and honey glaze... but I think they are crazy! I definitely recommend taking the chicken out of the pan when done, then adding the honey and pecans (mix) to cook for 2 or 3 minutes. I added the chicken back in and stirred to coat. Oh so good!
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2 users found this review helpful
I made this for my husband and kids for our valentine's day dinner. Totally yummy! The kids...
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Reviewed on Mar. 21, 2008 by
LillyJ
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LillyJ
Mar. 21, 2008
This is a great, easy, quick recipe with great flavor rewards. I made some alterations... Our local market sells boneless chicken breast pieces much cheaper than the whole breast. I used these and cut into smaller bite sized pieces. I used 1/2 of the butter and about one tbls. of safflower oil to brown. I also had some mandarin oranges that were perfectly ripe. I thinly sliced the peeling and cut open the fruit and added to the pan while the chicken was browning. I followed the recipe suggestions of others and removed the chicken from the pan when it was brown. I mixed the honey and pecans together in the pan and added the other 1/2 of the butter at this time. I also added about one to two tbls. of orange juice at this point and let the sauce cook down some. This way, each person could have as much or as little of the sauce as they wanted. I served w/4-cheese rice and steamed broccoli. My family LOVED it and said I should sell it! Thanks for such a great recipe.
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1 user found this review helpful
This is a great, easy, quick recipe with great flavor rewards. I made some...
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Reviewed on May 1, 2007 by
Shelley B.
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Shelley B.
May 1, 2007
I thought this was very delicious! Not too sweet at all, probably thanks to the ceyenne seasoning. I disagree with the people who said to mix the honey and pecans before pouring over the chicken. This made the mixture way too thick and not drizzley. I would say to heat the honey in the pan to drizzle over the chicken and then sprinkle the pecans over the top when on the plate. I will do it this way from now on. But I will be making this again - very yummy!
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1 user found this review helpful
I thought this was very delicious! Not too sweet at all, probably thanks to the ceyenne...
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Reviewed on Mar. 26, 2007 by
Renae Sattazahn
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Renae Sattazahn
Mar. 26, 2007
It is important that you allow the chicken to simmer in the honey, otherwise you won't get the result desired.
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1 user found this review helpful
It is important that you allow the chicken to simmer in the honey, otherwise you won't get the...
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Reviewed on Mar. 10, 2007 by Kathleen
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