This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Newman's Own Pecan Chicken With Brandied Peach Salsa
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- #99540
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/3 cup gingersnap crumbs
1/3 cup pecans, ground
4 boneless, skinless chicken breast halves
1 tablespoon Dijon mustard
1 jar Newman's Own Peach Salsa
2 tablespoons peach brandy
1/4 cup toasted pecan halves for garnish*
directions
Preheat oven to 425 degrees F. Spray rack in broiling pan with a nonstick cooking spray.
Combine gingersnap crumbs and ground pecans in a shallow dish. Brush chicken pieces with mustard, then dredge with crumb-nut mixture, coating all sides. Place chicken on rack in broiling pan. Bake chicken for 20 minutes.
Meanwhile, in a small saucepan, heat Newman's Own Peach Salsa and peach brandy over medium heat 5 minutes or until heated through.
To serve, place chicken on platter. Spoon hot peach salsa mixture over and around chicken. Garnish with pecan halves.
* To toast pecan halves, place in shallow pan in oven for the last 5 minutes that the chicken is baking.
added by
Irene1989
nutrition data
316 calories, 13 grams fat, 16 grams carbohydrates, 30 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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