Cherry-Glazed Chicken with Toasted Pecans Recipe
Cherry-Glazed Chicken with Toasted Pecans Recipe photo by Taste of Home
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Cherry-Glazed Chicken with Toasted Pecans Recipe

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What started out as a way to use up some leftover preserves and cheese turned out to be a family winner dinner that I now make time and again. —Keri Cotton, Lakeville, Minnesota
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3/4 cup cherry preserves
  • 1 teaspoon onion powder
  • 2 ounces fontina cheese, thinly sliced
  • 2 tablespoons chopped pecans, toasted

Nutritional Facts

1 chicken breast half : 354 calories, 10g fat (4g saturated fat), 79mg cholesterol, 168mg sodium, 40g carbohydrate (37g sugars, 0 fiber), 27g protein.


  1. Preheat oven to 375°. Place chicken in an ungreased 11x7-in. baking dish. Top with preserves; sprinkle with onion powder. Bake, uncovered, 18-22 minutes or until a thermometer reads 165°.
  2. Top with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with pecans. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cherry-Glazed Chicken with Toasted Pecans in Simple & Delicious August/September 2013, p28

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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t User ID: 8970127 261421
Reviewed Feb. 16, 2017

"WOW! So good. I had to substitute Provel cheese because I didn't have Fontina and I accidentally forgot the pecans (which I'm sure would have made this even better), but this dish was so tasty that my hubby was literally bowing down to me! Who knew food could be so powerful?"

mmcosta User ID: 8427097 261313
Reviewed Feb. 14, 2017

"Tasted like chicken with cherry preserves poured over it...Just not that great. The chicken was kind of dry as well."

Kucharczyk User ID: 4521343 219958
Reviewed Feb. 7, 2015

"This recipe is a keeper. Made some changes of my own that I believe were a real improvement. I dipped chicken pieces in milk then bread crumbs with the onion powder added, then browned in oil in a fry pan before putting in my baking dish. At this point I followed the recipe. And, I used more fontina cheese since my chicken breasts were larger than 4 ounces each and I did not think 2 ounces for enough for cheese lovers."

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