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Category: Poultry I
Prep Time: Cook Time: Total Time:
4 (6 oz) skinless, boneless chicken breast halves, pounded 1/2 inch thick
1/2 cup Worcestershire sauce
2 tsp vegetable oil
1/2 cup chopped pecans
1/4 cup plus 2 tbsp unsalted butter
1/4 cup finely chopped onion
1/8 tsp cayenne pepper
Salt
Put the chicken breasts in a resealable plastic bag; add the Worcestershire sauce and oil and seal. Toss to coat the chicken, then refrigerate for 1 hour.
Preheat the oven to 350. Light a grill. Put the pecans in a pie plate and bake for 7 minutes, or until golden brown; let cool.
In a small skillet, melt the butter. Add the onion and cayenne and cook over moderate heat until the onion has softened, about 4 minutes. Add the pecans, season with salt and remove from the heat. Pour 1 tbsp of the melted butter into a small bowl.
Remove the chicken breasts from the marinade and grill them over a medium-hot fire until nicely charred, about 4 minutes. Turn the breasts and brush the cooked side with some of the reserved melted butter.
Grill until charred on the other side and just cooked through, about 4 minutes. Brush the second side with more of the reserved melted butter and transfer to a platter to rest for 5 minutes. Reheat the pecan sauce, spoon it over the chicken breasts and serve. Serves: 4
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CHICKEN BREASTS WITH SPICY PECAN BUTTER
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Category: Poultry I
Prep Time: Cook Time: Total Time:
4 (6 oz) skinless, boneless chicken breast halves, pounded 1/2 inch thick
1/2 cup Worcestershire sauce
2 tsp vegetable oil
1/2 cup chopped pecans
1/4 cup plus 2 tbsp unsalted butter
1/4 cup finely chopped onion
1/8 tsp cayenne pepper
Salt
Put the chicken breasts in a resealable plastic bag; add the Worcestershire sauce and oil and seal. Toss to coat the chicken, then refrigerate for 1 hour.
Preheat the oven to 350. Light a grill. Put the pecans in a pie plate and bake for 7 minutes, or until golden brown; let cool.
In a small skillet, melt the butter. Add the onion and cayenne and cook over moderate heat until the onion has softened, about 4 minutes. Add the pecans, season with salt and remove from the heat. Pour 1 tbsp of the melted butter into a small bowl.
Remove the chicken breasts from the marinade and grill them over a medium-hot fire until nicely charred, about 4 minutes. Turn the breasts and brush the cooked side with some of the reserved melted butter.
Grill until charred on the other side and just cooked through, about 4 minutes. Brush the second side with more of the reserved melted butter and transfer to a platter to rest for 5 minutes. Reheat the pecan sauce, spoon it over the chicken breasts and serve. Serves: 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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