Tested till perfect Pecan-Crusted Grilled Chicken

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1/4 cup 1/4cupfinely whole wheat crackers, finely crushed
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 1/4 cup 1/4cupfinely chopped pecanpecans, toasted
  • 1 tbsp 1tbspminced fresh basil
  • 6 6boneless skinless chicken breastboneless skinless chicken breasts
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper

Red Currant Glaze:

  • 1/3 cup 1/3cupred currant jelly
  • 1/4 cup 1/4cupdry white wine
  • 1 tsp 1tspchicken stock
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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.

Nutritional Information Per serving: about

cal 276 pro 35g total fat 8g sat. fat 2g
carb 15g fibre 1g chol 85mg sodium 274mg

% RDI:

calcium 6 iron 6 vit A 2 vit C 3
folate 3
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