Pecan Chicken with Maple Citrus Sauce

Taken from the SparkPeople cookbook by Meg Galvin


1/4 cup pecans, halved or pieces
1/4 cup panko (Japanese breadcrumbs)
1/2 tsp black pepper
1 pound boneless, skinless chicken breasts
1/2 lemon, juiced
1/2 cup orange juice
1 tsp finely chopped parsley


1. Preheat oven to 350. Spray a baking dish with nonstick cooking spray. 


2. Chop the pecans by hand or in a food processor until they are the same size as the breadcrumbs; set aside 2 tablespoons for use in the sauce. Combine the chopped pecans with the breadcrumbs and the pepper; place in a flat-bottomed bowl. 


3. Pour 2 tablespoons of the maple syrup into a plastic bag or onto a dish. Trim any fat from the chicken, and cut each breast into three slices. 


4. Dip the chicken in the syrup, then coat the nut mixture. Place the chicken in the prepared baking dish and bake until the meat is no longer pink, about 30 minutes. 


5. About 10 minutes before the chicken is done, start preparing the sauce. Pour the remaining 2 tablespoons syrup, and the lemon and orange juice into a small saucepan. Bring the mixture to a simmer and cook until reduced by half. Just before serving add in the reserved 2 tablespoons chopped pecans and the parsley. Pour the sauce over the meat or serve it on the side.