Baked Chicken with Pecans
A pecan topping adds a pleasant crunch to plain chicken with this easy dinner recipe.
By J.W. Renfroe Pecan Co
Ingredients
- 1 Large Onion Chopped
- 1 Clove of Garlic Minced
- ½ Bell Pepper Chopped
- ½ cup Flour
- 1 tbsp Paprika
- ½ cup Butter or Margarine
- 6 Chicken Breasts
- 1 cup Fresh Tomatoes Quartered
- ¼ cup Snipped Fresh Parsley or (2 tsp. Dried Parsley)
- 1 tbsp Worcestershire Sauce
- 1 tsp Curry Powder
- 1 tsp Thyme
- 1 tbsp Vinegar
- 2 tbsp Dry Mustard
- 1 cup Currants or White Raisins
- 1 cup Fresh Mushrooms or (a 2 oz can drained)
- ½ cup Large Renfroe Pecan Pieces
Instructions
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Preheat oven to 300°F.
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Sauté onion, garlic and bell pepper together.
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Sift together flour and paprika.
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Melt butter.
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Dip chicken breasts in butter then in flour mixture.
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Brown chicken breasts.
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Place in a 3-1/2 qt. casserole dish.
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Top chicken with sautéed ingredients, tomatoes, and parsley.
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Mix together Worcestershire sauce, curry powder, thyme, vinegar, and mustard.
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Pour over the chicken.
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Bake for 40 minutes.
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Top with currants, mushrooms, and Renfroe Pecans Pieces.