Honey Glazed Pecan Chicken Breast

A recipe contribution from Bill McGregor, chef of Peddlers Too & C. J. Alexander's, Dartmouth, NS

Ingredients

• 4 boneless chicken breasts
• 1 Granny Smith apple
• 4 tbsp honey
• 10 pecans
• 2 oz red cooking wine
• 6 oz brown sauce (substitute beef gravy)
• 2 tsp olive oil
• salt & fresh ground pepper to taste

Method

1. Sear off chicken breasts in olive oil in a frying pan until both sides are golden brown.
2. Finish cooking chicken breasts at 350ºF in the oven until firm to touch. 
3. In the frying pan, add honey, apples, pecans and red cooking wine.
4. Reduce until light syrup.
5. Now add your brown sauce and stir until thickens. 
6. Test by dipping a spoon in syrup mixture and it is finished when the mixture coats the spoon.
7. Remove apples and pecans and spoon syrup mixture over the chicken breast.
8. May be complimented with wild mushroom rice, risotto or even boiled baby red potatoes.
   

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