To start the dish off, I knew I wanted some kind of breading on the chicken but didn't want to use actual bread crumbs. I decided to crush up some pecans and use that on the chicken to give it some texture and a nice flavor that marries well with the peaches. I also was trying to make a peach sauce for the chicken. I did this by placing a whole can of peaches in the food processor and adding some EVOO, a little extra sugar for sweetness, and some salt. Next time I'll add a pinch of corn starch to thicken it a bit. Overall, this was a big hit and relatively easy to put together!
-2 butterflied chicken breasts-3/4 cup cruched pecans
-Flour and egg for dredging
-1 can peach slices (I used Lite and added sugar as needed)
-1 tablespoon butter
-1/2 tablespoon EVOO
-1 tablespoon brown sugar
-1/2 teaspoon salt
-1 teaspoon white sugar
-1 teaspoon corn starch
1. Heat butter in frying pan over medium heat. Dredge the butterflied chicken breasts in the flour, then the egg, then the crushed pecans. Cook 6-7 minutes per side, or until no longer pink.
2. In a food processor or blender, empty the contents of the can of peaches (including syrup). Blend until smooth. Add the EVOO, brown and white sugar, and salt. Add more white sugar until desired sweetness is reached. Place mixture in pot and add corn starch, heat to simmer and thicken.
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