Pecan Breaded Chicken Breasts w/ Roasted Red Potatoes, Sugar Snap Peas, ...

Dinner Tonight: Pecan Breaded Chicken Breasts w/ Roasted Red Potatoes, Sugar Snap Peas, and Garlic Knot Baked Bread.

Well I had intended to have leftovers from last night's meal, Shrimp Linguine. But my parents finished off the leftovers last night so for dinner so I prepared Pecan Breaded Chicken Breasts w/ Roasted Red Potatoes, Sugar Snap Peas, and Garlic Knot Baked Bread. Not a bad substitution for leftovers!


The Pecan Breaded Chicken Breasts was a new recipe. Came across it on several different web sites and it had good reviews everywhere. To prepare it I took waxed paper and  combined the pecans, flour, and salt. I then brushed the chicken breasts all over with Joseph's Sugarless Maple Syrup. Then coat the chicken breasts completely with nut mixture. Using a large skillet over medium heat I melted the butter and stirred in the canola oil. Add the chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender. Cooking time will vary according to the size of the Chicken Breast. The pecans added a great crunch to the chicken while keeping it tender and moist. And the flavor with the pecans and maple syrup was spot on! Another keeper recipe.


For side dishes I prepared Roasted Red Potatoes, Sugar Snap Peas, and Garlic Knot Baked Bread. I love this Potato Dish! Red Potatoes, Turkey Bacon, and the seasoning all combined makes a great Potato recipe. The Sugar Snap Peas were Walmarts Marketside brand. Delicious and easy to fix. It comes in a steamable, microwavable bag, steam for 2 minutes and your done. Then for bread I had the Walmart Bakery Savory Garlic Bread Knots. I used this for the first time yesterday and loved it! I t will be a bread we keep around. For dessert a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.



Pecan Breaded Chicken Breasts


INGREDIENTS:
2 Skinless, Boneless Chicken Breasts
1 tablespoons Joseph's Sugarless Maple Syrup
1/2 cup chopped Pecans
1 1/2 tablespoons All-Purpose Flour
1/2 teaspoon Sea Salt
1 tablespoons butter or I Can't Believe It's Not butter
1 tablespoon Canola Oil

DIRECTIONS:
1. On waxed paper, combine pecans, flour, and salt.
2. Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
3. In a large skillet over medium heat, melt butter and stir in the canola oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.


*The Nutrition below was calculated with real Maple Syrup and Butter, I used Joseph's Sugarless Maple Syrup and I Can't Believe It's Not Butter to reduce calories and carbs.


Nutrition
Information
Servings Per Recipe: 4
Calories: 447
Amount Per Serving
Total Fat: 30.3g
Cholesterol: 84mg
Sodium: 700mg
Amount Per Serving
Total Carbs: 15g
    Dietary Fiber: 2.8g
Protein: 30.4g



Roasted Red Potatoes

Ingredients:

Small Gourmet Red Potatoes, quartered
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn, Parsley and Dried Dill, to taste

Directions:

*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD quartered potatoes to reserved drippings; cook 5 min., season while stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley, optional.