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Recipe: Pecan Grilled Chicken

Jul 21, 2014 01:53PM, Published by A Kitchen Drawer Writer , Categories: Food+Drink




Originally published in Volume 6 Issue 4 of Kitchen Drawer Magazine 
By Chef Patrick Boutier 

Pecan Grilled Chicken

2 four-ounce marinated boneless chicken breasts

½ tsp granulated onion

½ tsp garlic powder

1 tsp dry oregano

½ tsp salt

½ tsp ground black pepper

1 Tbsp extra-virgin olive oil

6 oz. fettucine pasta

½ cup Honey Mustard Glaze, divided

¼ cup Alfredo Sauce

4 Tbsp bacon bits, divided

2 Tbsp shredded Parmesan cheese

1 tsp chopped fresh parsley

1 Tbsp toasted chopped pecans

½ cup blanched green beans

Mix granulated onion, garlic powder, oregano, salt, pepper, and olive oil; rub onto chicken breasts and marinate for at least two hours. Blanch “al dente” fettucine in rolling salted boiling water for seven to eight minutes; drain in a colander. Chargrill (or bake, if you have to) chicken breasts on medium heat (about 350°).When chicken is almost done, brush with Honey Mustard Glaze.

Dish assembly:

Toss blanched, drained fettucine in Alfredo Sauce with 2 Tbsp bacon bits, Parmesan cheese, and parsley. Place pasta in a bowl or on plates, set the chicken breasts on top of the pasta, and drizzle additional Honey Mustard Glaze over the chicken breasts. Add additional 2 Tbsp bacon bits and toasted chopped pecans. Sauté green beans and arrange them around the pasta. Serve immediately.




volume 6 issue 4 kitchen table


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