KosherEye
<<< o >>> Apple Honey Jar <<< o >>> Apple and Honey Cake <<< o >>> Open-faced Italian Plum Tart with a Meurbeteig Crust <<< o >>> Apple and Honey Cake <<< o >>> Marich Premium Chocolate <<< o >>> Honey Cake with Macadamias <<< o >>> Spiced Tongue With Raisin Sauce <<< o >>> Wickles Pickles <<< o >>> The Kosher Baker Double Giveaway <<< o >>> Norene's Cranberry Brisket with Caramelized Onions <<< o >>>
Bookmark and Share
Pecan Crusted Chicken with Fresh Peach Salsa PDF Print E-mail

KosherEye.com

peachavocadosalsa

Adapted from the South Carolina Peach Commission

Ingredients:

4 boneless, skinless chicken breasts

Marinade:
3/4 cup peach preserves
1 tablespoon lime juice
3 tablespoons Dijon mustard
1/4 teaspoon salt

Peach Salsa:
1 cup fresh peaches, peeled and chopped
1 cup fresh peaches, coarsely mashed
1/2 cup red onion, chopped
1 avocado, peeled and chopped
1 tablespoon lime juice (or to taste)
1-2 teaspoons sugar
Salt to taste

Breading:
1 cup finely chopped pecans
2-3 tablespoons dry bread crumbs
1/4 cup parve margarine, melted

Directions:

Combine marinade ingredients in a food processor with the blade attachment; process until smooth.

Place chicken in a shallow dish and pour marinade over each piece. Pierce chicken with a fork. Cover with plastic wrap and refrigerate for several hours or overnight.

Prepare salsa by combining all salsa ingredients in a plastic bowl, cover and refrigerate for several hours or overnight.

Preheat oven to 375 degrees. Combine breading ingredients in a small bowl. Lightly spray another shallow baking dish. Press the breading onto both sides of each piece of chicken and place in the sprayed baking dish.

Bake uncovered for 20–25 minutes. Remove and serve with fresh peach salsa.

Notes:

Recipes: Poultry, Chicken, Salsa, Kosher

 
<< Start < Prev 1051 1052 1053 1054 1055 1056 1057 1058 1059 1060 Next > End >>

Page 1057 of 1511
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3