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12 Days of Christmas Recipe Countdown: Pecan Crusted Chicken Breast with Apricot-Ginger Sauce

Apricot-Ginger Sauce


2 ½ Tablespoons Shallots, minced

1 Tablespoon Ginger, grated

1 cup Apricot nectar

1 cup Chicken stock

2 Tablespoons Dried apricots, diced

2 Tablespoons Currants

1 ½ Tablespoons Brown Sugar

1 ½ Tablespoon Dark balsamic vinegar


  •  Heat pot then coat pot with cooking spray.
  • Sauté ginger and shallots.
  • Add remaining ingredients.
  • Simmer for 20 minutes

 Chef’s Note:  This is a great sauce over Mahi Mahi, pork tenderloin, grilled salmon, and even duck breast.  Another variation is to only add; ginger, garlic, shallots, soy sauce, chicken stock and brown sugar.  If serving with Mahi Mahi, I would also add some canned or fresh pineapple if you have it.

Number of servings: 8

Serving Size: ¼ cup

Calories: 23

Fat Grams: .2


Pecan Crusted Chicken Breast


2 – 4 ounce Chicken breasts, or cutlets

¼ cup Panko bread crumbs

2 Tablespoon Pecan nuts, finely chopped (same size as Panko)

1 Tablespoon Italian parsley, fresh, chopped

¼ teaspoon Onion powder

¼ teaspoon Garlic powder

Pinch Salt

Pinch Ground black pepper

Cooking spray


  • Preheat oven to 375˚F.
  • Combine panko crumbs, chopped macadamia nuts, parsley, onion powder, garlic powder salt and pepper.
  • Coat each fillet with 2 tablespoons of panko macadamia nut crust
  • Spray small baking pan with non-stick cooking spray.
  • Lay both fillets in pan.
  • Then place the pan in the oven and bake for about 15 minutes.
  • Serve with your favorite sauce.

Number of servings: 2

Serving size: 1- 4 ounce fillet

Calories: 160

Fat grams: 6 grams

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