Lemony pecan chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped fresh parsley |
| ½ | cup | Grated Parmesan cheese |
| ½ | cup | Chopped pecans |
| 2 | Cloves; coarsely chopped | |
| 1 | tablespoon | Dried basil |
| 3 | tablespoons | Lemon juice |
| ⅓ | cup | Peanut oil |
| 6 | Kip filets* | |
| ⅛ | teaspoon | Salt |
| Lemon slices | ||
| Lemon wedges | ||
| Parsley sprigs | ||
Directions
OPTIONAL GARNISHES
*A "kip filet" is a skinned, boned chicken breast half.
Preheat oven to 350F.
Combine chopped parsley, Parmesan, and pecans; reserve ⅔ cup and set aside.
Combine the remaining parsley mixture, garlic, basil, and lemon juice in container of an electric blender or food processor. Process until smooth, stopping once to scrape down sides. [If halving recipe, you'll have to scrape down more than once, but it works eventually.] Turn blender to high; gradually add oil in a slow steady stream. Process until blended.
Arrange kip filets in an ungreased 11x7x1½" baking dish; sprinkle with salt. Pour mixture from blender over chicken. Sprinkle with reserved ⅔ cup parsley mixture. Bake for 30min or until chicken is done. [Took about 40min.]
Garnish if desired.
Yield: 6 servings
NOTES : This is a pretty dish for company. Simple to make. Cooking time a bit long for a weeknight, but ease of preparation might make up for that.
Recipe by: Wendy Harding from EAT-L Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Feb 23, 1998