Honey pecan chicken breast w/rice pilaf (RSC recipe). See great recipes for Honey pecan chicken breast w/rice pilaf (RSC recipe) too! Drizzle with the honey and sprinkle with the pecans. While the chicken is cooking, make the rice pilaf according to package directions.

A quick meal and the leftovers are great for lunch the next day. Honey pecan chicken breast w/rice pilaf (RSC recipe). Spring Onion Chicken Breasts and Rice PilafLori's Culinary Creations. You can cook Honey pecan chicken breast w/rice pilaf (RSC recipe) using 9 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Honey pecan chicken breast w/rice pilaf (RSC recipe)

1. You need 3 of boneless skinless chicken breasts, cut in halves.
2. It’s 1/4 tsp of salt.
3. It’s 1/4 tsp of garlic powder.
4. You need 1/8 tsp of pepper.
5. It’s of Cayenne pepper.
6. You need 2 Tbsp of butter.
7. You need 2 tsp of olive oil.
8. Prepare 3-4 Tbsp of honey.
9. Prepare 4 Tbsp of pecans, chopped.

Greek Chicken Souvlaki and Rice Pilaf Plates w/Marinated Veggies + Feta Tzatziki. We love to entertain, this is one of my favorite. In a large resealable plastic bag, combine the flour, salt and cayenne pepper; add the chicken pieces shake to coat. Chicken breasts are coated in a pecan breading, and fried in a skillet.

Honey pecan chicken breast w/rice pilaf (RSC recipe) instructions

1. Cut the breasts in halves. Sprinkle each side with S&P and cayenne pepper (how much heat you like is how much cayenne pepper you sprinkle on). In a large saute pan, heat the butter and oil over medium heat. Brown chicken on each side for 3-5 minutes. Drizzle with the honey and sprinkle with the pecans. Turn heat down and cover the chicken for 2 minutes so it gets glazed..
2. While the chicken is cooking, make the rice pilaf according to package directions. Serve with rice..

Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. Would you like any vegetables in the recipe? Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture.