Pecan-Crusted Grilled Chicken
Executive chef Linda Hatt's special touch is the not-too-sweet red currant glaze she drizzles over the crusted chicken.
Servings: 6
Ingredients:
| 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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1/4 cup (50 mL) finely crushed whole wheat crackers
1/4 cup (50 mL) grated parmesan cheese
1/4 cup (50 mL) finely chopped pecans, toasted
1 tbsp (15 mL) minced fresh basil
6 boneless skinless chicken breasts
1/4 tsp (1 mL) each salt and pepper
red_currant Glaze:
1/3 cup (75 mL) red currant jelly
1/4 cup (50 mL) dry white wine
1 tsp (5 mL) 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.
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