Pecan Crusted Chicken With Raspberry Sauce

• 1/2 cup pecans
• 1 pinch salt
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 4 -6 chicken cutlets (or boneless skinless chicken breasts)
• 1/2 cup raspberry preserves
• 2 tablespoons honey
• 1 teaspoon balsamic vinegar
• olive oil

1. In food processor (or can finely chop with knife) chop pecans; add flour and salt.
2. Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
3. Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
4. Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
5. Drizzle warmed sauce over chicken to serve.

pecans, salt, flour, egg, chicken cutlets, raspberry preserves, honey, balsamic vinegar, olive oil

Taken from www.food.com/recipe/pecan-crusted-chicken-with-raspberry-sauce-282907 (may not work)