Pecan Crusted Chicken with Blackberry Wine Sauce
Elevate your dinner table with this Pecan Crusted Chicken with Blackberry Wine Sauce—an irresistible fusion of savory crunch and fruity elegance. Juicy, oven-baked chicken breasts are coated in a golden crust of finely chopped pecans, breadcrumbs, and Parmesan cheese, delivering a satisfyingly crispy texture with every bite. The dish reaches gourmet heights with a luscious blackberry wine sauce, simmered with dry red wine, honey, and balsamic vinegar for a rich, tangy-sweet flavor that perfectly complements the nutty coating. Quick to prepare in just under an hour, this recipe is ideal for both weeknight meals and special occasions. Garnish with fresh blackberries for a sophisticated, restaurant-style presentation that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pecans
- 1 cup breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups blackberries
- 0.75 cup dry red wine
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.25 cup water
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a food processor, pulse the pecans until finely chopped but not powdery. Mix the chopped pecans with breadcrumbs and Parmesan cheese in a shallow dish.
In a separate shallow dish, place the flour. In a third shallow dish, whisk together the eggs, milk, salt, and black pepper.
Dredge each chicken breast in the flour, shaking off the excess. Dip it into the egg mixture, then press it into the pecan mixture, ensuring an even coating. Set aside.
Heat olive oil in a large oven-safe skillet over medium heat. Add the pecan-crusted chicken breasts and sear for 2-3 minutes on each side, until golden brown. Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the blackberry wine sauce. In a small saucepan over medium heat, combine the blackberries, red wine, honey, balsamic vinegar, and water. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the blackberries break down and the sauce thickens slightly.
Use a fine-mesh sieve to strain the sauce into a clean bowl, discarding the solids. Return the strained sauce to the saucepan and whisk in the butter until melted. Keep warm over low heat.
When the chicken is done, remove it from the oven and let it rest for 5 minutes. Serve the chicken with a generous drizzle of blackberry wine sauce on top. Garnish with extra blackberries or chopped parsley if desired.
Nutrition Facts
Calories |
3556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 1048 mg | 349% | |
| Sodium | 5085 mg | 221% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 62.4 g | ||
| Protein | 271.6 g | 543% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 621 mg | 48% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3105 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
