KosherEye
<<< o >>> Norene's Cranberry Brisket with Caramelized Onions <<< o >>> How to Make Simple Syrup <<< o >>> New Cookbook The Modern Kosher Kitchen <<< o >>> French Chocolate Silk Pie <<< o >>> Time to PLAY with SodaStream <<< o >>> Kosher Queen Wins Foodie Contest with Pork <<< o >>> Reynolds Kitchens Coupons <<< o >>> FreshTape <<< o >>> Red Star Platinum Yeast <<< o >>> Shalom from Israel <<< o >>>

Kosher Poultry



Bookmark and Share
Pecan Crusted Chicken with Fresh Peach Salsa PDF Print E-mail

KosherEye.com

peachavocadosalsa

Adapted from the South Carolina Peach Commission

Ingredients:

4 boneless, skinless chicken breasts

Marinade:
3/4 cup peach preserves
1 tablespoon lime juice
3 tablespoons Dijon mustard
1/4 teaspoon salt

Peach Salsa:
1 cup fresh peaches, peeled and chopped
1 cup fresh peaches, coarsely mashed
1/2 cup red onion, chopped
1 avocado, peeled and chopped
1 tablespoon lime juice (or to taste)
1-2 teaspoons sugar
Salt to taste

Breading:
1 cup finely chopped pecans
2-3 tablespoons dry bread crumbs
1/4 cup parve margarine, melted

Directions:

Combine marinade ingredients in a food processor with the blade attachment; process until smooth.

Place chicken in a shallow dish and pour marinade over each piece. Pierce chicken with a fork. Cover with plastic wrap and refrigerate for several hours or overnight.

Prepare salsa by combining all salsa ingredients in a plastic bowl, cover and refrigerate for several hours or overnight.

Preheat oven to 375 degrees. Combine breading ingredients in a small bowl. Lightly spray another shallow baking dish. Press the breading onto both sides of each piece of chicken and place in the sprayed baking dish.

Bake uncovered for 20–25 minutes. Remove and serve with fresh peach salsa.

Notes:

Recipes: Poultry, Chicken, Salsa, Kosher

Add a comment
 
<< Start < Prev 71 72 73 74 75 76 77 78 79 80 Next > End >>

Page 78 of 85
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3