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Add a photoServings: 6
Ingredients
- 6 x Boneless chicken breast halves
- Â Â Minced fresh thyme
- Â Â Seasoned salt
- 1/2 c. Unsalted mixed nuts,crushed
- Â Â All-purpose flour
- Â Â Butter
- 1/4 c. Dry white wine
- 1 Tbsp. Butter
- 2 Tbsp. Minced Spanish onion
- 2 Tbsp. Diced sweet red pepper
- 1/4 tsp Minced fresh garlic
- 2/3 c. Chicken stock
- 2 Tbsp. Peanut butter
- 2 Tbsp. Honey garlic sauce
- 2 Tbsp. Coconut lowfat milk
Directions
- Butterfly chicken and sprinkle inside surface with thyme and seasoned salt.
- Roll in crushed nuts. Season outside surface with thyme and dust lightly with flour. Place flour-side down in skillet and then brown in warm butter.
- Don't brown with nuts. Remove from heat, add in wine and place in 400degF oven for 15 min.
- To make sauce, cook onion, red pepper and garlic in warm butter till softened. Stir in chicken stock, peanut butter, honey garlic sauce and coconut lowfat milk. Add in any cooking juices from chicken and simmer till thickened, about 8 min. Makes 1 c.. Serve sauce with chicken.
- Makes6 servings.
- Chef's Showcase Livingwater Restaurant & Cake Gallery 139 Main St.
- Unionville, Ontario.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 506 | |
| Calories from Fat 341 | 67% |
| Total Fat 38.91g | 49% |
| Saturated Fat 16.16g | 65% |
| Trans Fat 0.17g | |
| Cholesterol 135mg | 45% |
| Sodium 354mg | 15% |
| Potassium 454mg | 13% |
| Total Carbs 5.12g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.21g | 1% |
| Protein 32.71g | 52% |
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