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Chicken Cassis with Honey Mustard

July 25, 2016



INGREDIENTS
  • 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
Preparation

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.


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