The chicken in this recipe practically becomes candy with a sweet, toasted pecan glaze on top. You could seriously eat this every day. I promise!
You could even serve this meal without the pecans if you have nut haters in the family. The glaze by itself is so tasty!
I served this with Mashed Sweet Potatoes that will be in the following post, and I actually think I had dreams about the meal!
Yield: 4 servings
- 1 cup chopped pecans
- 4 boneless, skinless chicken breast halves
- 2 teaspoons Rotisserie Chicken seasoning (You can also use Creole seasoning for a little kick!)
- 4 Tablespoons butter
- 1 Tablespoon vegetable oil
- 1/3 cup real maple syrup
- 2 Tablespoons brown sugar
- Put pecans in a non-stick saute pan. Cook over medium heat, shaking pan often until lightly toasted. Remove to a paper towel or plate to cool.
- Sprinkle both sides of chicken with seasoning.
- Heat butter and oil in a large frying pan until hot. Add chicken and cook 6 to 7 minutes on each side or until done. (If the outsides are getting too dark before the insides are cooked through, make sure you lower the heat!) When finished, remove chicken from the pan, reserving drippings in the pan, and set the chicken aside. Keep warm.
- Add maple syrup and brown sugar to the drippings in the pan. Bring to a boil, then stir in pecans and cook for 1 minute. Serve chicken and spoon sauce over top. Enjoy!
Source: Southern Living