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Pecan Encrusted Chicken with Roasted Cranberry Sweet Potatoes

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

Ingredients:

  • 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

Directions:

  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

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