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With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
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Nutritional Facts 1 serving (1 each) equals 464 calories, 33 g fat (7 g saturated fat), 146 mg cholesterol, 580 mg sodium, 10 g carbohydrate, 3 g fiber, 32 g protein.
Originally published as Pecan-Crusted Chicken in Taste of Home February/March 2005, p30
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Reviewed on Feb. 06, 2012 by gizesmom
I'm sorry I can't rate this recipe as yet, but plan to. I'd like to know how to make the raspberry sauce spinmom makes??
Reviewed on Apr. 19, 2011 by howdu
This is delicious. I made the recipe as is except I halved the sauce ingredients (making a generous 1 tablespoon sauce per serving) to make it a little more weight watcher friendly. It's important to get the pecans chopped finely, tho, because those that I left too big tended to fall off during cooking. I used thinly sliced chicken breasts.
Reviewed on Sep. 15, 2010 by Spinmom
I love this recipe and have been making it for a long time. It's also good with raspberry sauce and we switch between the two sauces for some variety.
Reviewed on Jun. 22, 2009 by Saucygirl
Yes! It is a wonderful recipe! I cooked it in the skillet on medium heat, until the chicken was not pink inside (which was around 15 minutes). I also used only 1/4 tsp of dried thyme and subsituted garlic poweder for the other 1/2 tsp. Yum yum!
Reviewed on Apr. 24, 2008 by jpowell722
Has anyone tried to bake this recipe? If so, at what temp and how long.
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