Ingredients for Pecan Crusted Chicken With Raspberry Sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pecan Crusted Chicken With Raspberry Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pecan Crusted Chicken With Raspberry Sauce
- Preheat oven to 375°F (190°C).
- In a food processor, finely chop 1 cup pecan halves.
- In a shallow dish, whisk together 1/2 cup all-purpose flour and 1/2 teaspoon salt.
- In another shallow dish, beat 2 large eggs.
- Dip each chicken cutlet (about 4, 6 ounces each) in the beaten egg, ensuring it's fully coated.
- Dredge the egg-coated chicken in the flour/pecan mixture, pressing gently to adhere the crust.
- In a small saucepan, combine 1/2 cup raspberry preserves, 2 tablespoons honey, and 1 tablespoon balsamic vinegar.
- Heat over low heat, stirring occasionally, until warmed through and combined (about 2-3 minutes).
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat.
- Add the chicken cutlets to the skillet and cook for 3-4 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Drizzle the warmed raspberry glaze over the chicken before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
114g
Fat
6g
Carbs
14g
