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Categories:
pecans chicken breasts vinaigrette Pomegranate Preserves fresh rosemary spinach mixed berries goat cheese
Viewed: 42 - Published at: 3 years agoIngredients
- 1 cup Whole Pecans
- 1/4 cups Agave And Maple Syrup Blend Or Just Maple Syrup
- 1/4 cups Light Brown Sugar
- 4 Boneless, Skinless Chicken Breasts
- 1 cup Balsamic Vinaigrette
- 1-1/2 cup Pomegranate Preserves
- 2 Tablespoons Fresh Rosemary, Chopped
- 5 ounces, weight Baby Spinach
- 1/2 pounds Mixed Berries (strawberries, Black Berries, Blueberries, Raspberries)
- 1/2 cups Crumbled Goat Cheese
Method
- Preheat oven to 325°F. Line a baking sheet with foil and coat with nonstick spray. Spread out the pecans and drizzle them with syrup and toss with brown sugar until they are all completely coated. Bake for 10 minutes, watching them carefully so they don't burn. Let them cool on the counter while you prepare the rest of the meal. Bring heat up to 350°F.
- In an oven proof skillet over medium high heat, brown your chicken breasts on both sides, about 3 minutes per side. Remove chicken and set aside. Lower heat to medium and add balsamic vinaigrette, pomegranate preserves, and rosemary. Let simmer and reduce for 2 to 3 minutes. Add the chicken back into the skillet and coat with the glaze. Cover and bake for 15 to 20 minutes or until cooked through.
- Arrange baby spinach, mixed berries, and candied pecans on 4 plates. Top with sliced chicken breast, goat cheese, and drizzle with the balsamic pomegranate reduction. Enjoy!
