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

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

Ingredients

  • 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 equals 354 calories, 10 g fat (4 g saturated fat), 79 mg cholesterol, 168 mg sodium, 40 g carbohydrate, trace fiber, 27 g protein.

Directions

  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

Nutritional Facts

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

Full-Bodied White Wine

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

Reviews for Cherry-Glazed Chicken with Toasted Pecans

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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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