Pecan-studded breast of chicken

Yield: 4 Servings

Measure Ingredient
4 \N Large; boneless, skinless chicken breasts
3 \N Egg whites
2 tablespoons Coarse Dijon mustard (first amount)
1 cup Finely-crushed pecans
2 cups Fine breadcrumbs
1 tablespoon Bourbon (I have substituted Scotch in the past)
2 tablespoons Coarse Dijon mustard (second amount)
1 cup 35 % cream (whipping cream)
1 tablespoon Vegetable oil

Date: Sat, 2 Mar 96 14:34:34 EST submitted by: shicks@...

Well folks, this is my first submission. I've only been subscribed for about 2 weeks and have been pleased with the variety and quality of recipes I have received. I live in London, Ontario, CANADA, which is located ½ way between Detroit, Michigan, USA and Toronto, Ontario, CANADA; it is roughly 120 miles (200 km) from both locations. It was rumoured at one point that our little burb (320,000 inhabitants) had more restaurants per capita than any other city in the world. I personally don't know whether this is true, but we do boast some fine eating establishments. One in particular, Auberge du Petit Prince, has been a part of our town for, I would imagine, about 25 - 30 years. It is located in an old mansion in the core area of the city. Every Wednesday in our local paper, a recipe is posted by the chef, Mr. Chris Squires. I have made this approximately ½ dozen times and the response has always been positive. I especially like serving it in the spring accompanied with, fresh, young steamed asparagus.

1. Clean chicken of all sinews, fat and skin/bone remnants. In a medium bowl whisk together egg whites, first amount of mustard and bourbon. In a separate bowl, mix pecans and breadcrumbs.

2. Dredge chicken in egg mixture, then in crumb mixture. Pat/press crumb mixture firmly onto chicken breasts. Add oil to hot OVEN PROOF pan and place chicken breasts in pan. Brown on one side and turn over. Once breasts are turned, place pan in a 400 F (200 C) oven for 12 - 15 minutes or until breasts are cooked through. Remove pan from oven and keep warm.

3. Pour cream into another hot pan with second amount of mustard. Bring to a boil and reduce until thickened. (I have, on occasion, added 1 T of bourbon/scotch to the sauce for an extra kick).

4. Slice chicken on the bias and arrange on plate. Pour sauce on top. Note: Unfortunately, no nutritional information was given with this recipe.

Needless to say, it is not a terribly low fat/cholesterol dish. Who gives a darn, throw caution to the wind and . . . enjoy! DAVE <DAVIDG@...>

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