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Baked Pecan Chicken with sauce




Source of Recipe


Southern Living


List of Ingredients




1 1/2 cups finely chopped pecans, toasted
2 tablespoons chopped parsley
1 1/2 teaspoons salt
2 egg whites
4 skinned and boned chicken breasts

Mushroom Artichoke Cream Sauce

2 tablespoons butter
1 tablespoon vegetable oil
1 (8-ounce) package sliced mushrooms
1/2 cup chopped onion (about 1/2 onion)
2 garlic cloves, minced
3/4 cup chicken broth
1 (8-ounce) package cream cheese, softened*
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
2 tablespoons fresh lemon juice
1/8 to 1/4 teaspoon ground red pepper


Recipe



Chicken:
Combine first 3 ingredients in a bowl.
Beat egg whites with a fork just until foamy. Dip both sides of chicken in egg; dredge in pecan mixture. Arrange chicken breasts on a lightly greased aluminum foil-lined baking sheet.

Bake at 400° for 20 to 25 minutes or until chicken is done. Serve with Creamy Mushroom-Artichoke Sauce, if desired.

Sauce:
Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic, and sauté 5 to 7 minutes or until tender. Stir in chicken broth and cream cheese, and cook, stirring constantly, 2 to 3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice, and red pepper. Reduce heat to low, and cook 2 minutes or until mixture is hot.