- 3 cups Marzetti® Dijon Honey Mustard Dressing
- 4-6 oz Boneless chicken breasts
- 1 cup All purpose flour
- 1 cup Pecans, chopped
- 8 oz Raspberry preserves
- 1 oz White wine
- 2 oz Cassis liqueur
- 2 cupz Prepared rice pilaf
- 16 asparagus spears, cooked al dente
Preheat oven to 400°F (350°F for convection oven).
Dip the chicken breasts first in flour, then in Marzetti® Dijon Honey Mustard Dressing; place on greased baking sheet. Sprinkle pecans on chicken and bake for 25 minutes. While chicken is baking, in a sauté pan add the raspberry preserves and white wine, heat until smooth, then add cassis liqueur. Heat rice and asparagus. Plate chicken and drizzle sauce; add rice and asparagus.