Pecan Chicken


4 boneless chicken breasts, cut in half

Dipping mixture
2 large eggs, beaten
1 cup half-and-half

Coating mixture
1 cup finely chopped pecans
1 cup seasoned dry breadcrumbs
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
½ teaspoon fresh ground pepper


Preheat oven to 350-degrees. Rinse chicken under cold running water. Pat dry with paper towels. Cut each breast in half and set aside. Mix dipping ingredients and place in a shallow pan. Mix coating ingredients and place in another shallow pan. Dip each breast half in the dipping mixture then in the coating mixture. Coat a
13 x 9 x 2-inch baking pan with cooking spray. Lay coated breast halves in a single layer. Bake for 50 to 55 minutes or until juices run clear.

Yield: 8 servings.

Glazed Chicken


2 boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 small sweet yellow onion, cut into thin rings
1 celery rib, thinly sliced
½ cup chicken broth
½ cup spreadable fruit or apple jelly
1 tablespoon fresh parsley, minced
¼ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper


Brown chicken in oil on all sides; set aside. In pan drippings, sauté onion and celery until tender. Add broth, fruit, parsley and seasoning. Cook and stir over medium heat until fruit/jelly is melted. Return chicken to skillet. Cook uncovered for 30 to 35 minutes or until juices run clear. Place chicken on serving plates and spoon onion mixture over.

Yield: 2 servings.

Chicken Parmesan


4 boneless chicken breasts
Salt and fresh ground pepper
1 cup Italian bread crumbs
2 eggs, beaten
3 tablespoons vegetable oil
2 cups spaghetti sauce
1 cup shredded Mozzarella cheese
½ cup grated Parmesan cheese


Rinse chicken breasts under cold running water and pat dry with paper towels. Pound and flatten between two layers of plastic wrap. Lightly salt and pepper to taste. Dip chicken in beaten eggs and dredge in bread crumbs. Repeat! In a large skillet, heat oil to medium-high. Add chicken, turning and browning for 10 to 15 minutes or until juices run clear. Add spaghetti sauce and cook for 30 minutes over medium-low heat. Uncover and sprinkle cheeses over. Serve with a side of whole wheat spaghetti.

Yield: 4 servings.