Recipes: Main Entrees

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading ... Loading ...
Bookmark and Share

Pecan Encrusted Chicken with Roasted Cranberry Sweet Potatoes

Submitted by Mary L. for the Mambolicious Recipe Contest 2009.


  • 4 chicken breasts, pounded to 1/2 -inch thick
  • Cooking spray
  • 1 cup Equal Exchange Roasted Salted Pecans, finely chopped
  • Sea salt and freshly ground pepper to taste
  • 2 large fresh sweet potatoes, peeled and cut in 1/2-inch cubes
  • 1 Tbsp. pumpkin pie spice mix
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 cup Equal Exchange Organic Dried Sweetened Cranberries


  1. Preheat oven to 400° F.
  2. Spray each side of chicken breasts with cooking spray; coat with pecans, salt and pepper.
  3. In a large bowl, spray sweet potato cubes with oil. Sprinkle in spice mix and toss to coat.
  4. Place chicken and spread potato cubes on a large, un-greased baking sheet and bake for 15 minutes, or until desired tenderness.
  5. Remove chicken to a warm serving platter.
  6. In a small bowl whisk together vinegar and honey, mix in cranberries and pour over sweet potatoes and bake for 5 minutes longer.
  7. Serve cranberry sweet potatoes along side chicken breasts on platter.

Servings: 4

Leave your comments