KosherEye
<<< o >>> KosherFeast 2014 <<< o >>> Rosh Hashanah Wine Picks <<< o >>> WÜSTHOF - A Cut Above <<< o >>> DIY Professional Baker's Grease <<< o >>> Nomoo Cookies <<< o >>> Cinnamon Cake <<< o >>> Monday Morning Cooking Club <<< o >>> Yom Tov Recipes <<< o >>> Herbed Stuffing with Jack’s Gourmet Sausage <<< o >>> Harold Import Co. Tool Giveaway <<< o >>>
Bookmark and Share
Honey Maple Pecan Chicken PDF Print E-mail

KosherEye.com

 

Goltz_maple-pecan__chicken_300w
Submitted by Carin Ogilvie, Baltimore, MD

Eileen Goltz is a food writer and host of Slice of Life on NPR. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website: CuisinebyEileen.com

Ingredients

8 skinless, boneless chicken breasts
1/4-cup maple syrup (use the real stuff, not the fake stuff)
2 cups chopped pecans
1/4 cup and 2 tablespoons flour
2 teaspoons salt
1/4-cup butter or margarine
2 tablespoons oil

Directions

In a bowl combine the pecans, flour, and salt. Brush the chicken breasts on both sides with maple syrup and then roll (coat) the chicken breasts with the flour/nut mixture.

In a large skillet melt the butter and oil. Cook the chicken is browned on both sides 7 to 8 minutes each side. Serves 8.

Notes

Recipe: Kosher, poultry, Rosh Hashana, chicken

 
<< Start < Prev 1091 1092 1093 1094 1095 1096 1097 1098 1099 1100 Next > End >>

Page 1095 of 1568
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3