Pecan Crusted Chicken With Raspberry Sauce

1. 1

   In food processor (or can finely chop with knife) chop pecans; add flour and salt.

2. 2

   Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.

3. 3

   Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.

4. 4

   Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).

5. 5

   Drizzle warmed sauce over chicken to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.