Ingredients
30 Cherries – Fresh or Frozen
1/2 cup Sugar
1/2 cup Water – use less water if using frozen cherries
4 Chicken Breasts
2 ½ cups Pecans, fine chop
1 Egg
1 Tbsp. Water
½ cup Flour
½ tsp Salt
½ tsp Pepper
2 Tbsp. Olive Oil
❃❃Serves 4❃❃
Preparation
Preheat oven to 400 degrees
Chop pecans in a food processor and pound chicken to an even thickness between a large sheet of parchment or wax paper.
Set up a dredging station with flour combined with salt and pepper in one pie plate, an egg beaten with a couple of teaspoons of water in a second pie plate and the chopped pecans in a third plate.
Make Cherry Sauce
In a small saucepan combine the cherries, ¼ cup sugar and ¼ cup water. On medium high heat cook for 10-15 minutes. Remove from heat and transfer to a blender. Blend but leave some texture in the sauce. Return sauce to pan and keep warm as chicken cooks.
Make Chicken
Dredge each piece of chicken in the flour until lightly coated, transfer to the egg mixture until coated and excess is shaken off and then transfer to the pecans until well coated pressing the pecans in a bit to ensure they coat and hold well.
After all the chicken is coated preheat an oven safe skillet over medium high heat with the olive oil. Place each chicken breast in the pan and lightly sear but ensure that the pecans do not burn. Turn chicken after a couple of minutes and place into the oven to finish cooking. This should take about 20 minutes.
Serve chicken with cherry sauce over the top of each piece.