Cherry-Glazed Chicken with Toasted Pecans

Name: Cherry-Glazed Chicken with Toasted Pecans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 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

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

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

Directions

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°.
Top with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with pecans.

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.

Nutrition Facts

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

Originally published as Cherry Fontina Chicken in Simple & Delicious August/September 2013

Reviews

My Review

Click stars to rate

Average Rating:

mkgjohnson

Oct 3, 2018

Easy and delicious!
t

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

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

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.