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Pecan-Crusted Grilled Chicken

By The Canadian Living Test Kitchen

Tested till perfect

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Pecan-Crusted Grilled Chicken

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 276
pro 35 g
total fat 8 g
sat. fat 2 g
carb 15 g
fibre 1 g
chol 85 mg
sodium 274 mg
% RDI: -
calcium 6
iron 6
vit A 2
vit C 3
folate 3

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Executive chef Linda Hatt's special touch is the not-too-sweet red currant glaze she drizzles over the crusted chicken.

Ingredients

  • 1/4 cup finely whole wheat crackers, finely crushed
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped pecans, toasted
  • 1 tbsp minced fresh basil
  • 6 boneless skinless chicken breasts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Red Currant Glaze:
  • 1/3 cup red currant jelly
  • 1/4 cup dry white wine
  • 1 tsp chicken stock

Preparation

Red Currant Glaze: In small saucepan, bring jelly, wine and stock to simmer over medium-low heat, stirring; simmer, stirring, until syrupy, about 6 minutes. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days. Rewarm.)

Meanwhile, in shallow bowl, mix together crackers, cheese, pecans and basil. Set aside.

Season chicken with salt and pepper. One at a time, press into cracker mixture, turning to coat. Transfer to waxed paper-lined rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 1 hour.)

Place chicken on greased grill over medium heat; close lid and grill until crusty and golden, about 5 minutes. Using metal spatulas under and over chicken, turn and grill until crusty on both sides and juices run clear when chicken is pierced, turning again if necessary to prevent burning, about 5 minutes. Serve drizzled with Red Currant Glaze.

Source : Canadian Living Magazine: April 2003

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