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Cook Time: 18 minutes
Ingredients:
- 4 boneless chicken breast halves
- salt and pepper
- 1/2 cup pecan pieces
- 8 tablespoons butter, divided
- 2 teaspoons fresh chopped parsley
- zest of 1 orange
- 4 tablespoons Cointreau or Grand Marnier, or fresh orange juice
- 2 green onions, thinly sliced
Preparation:
In a skillet over medium-low heat, melt 2 tablespoons of the butter. Add the pecans and cook for about 2 to 3 minutes, until pecans are lightly browned and aromatic. Remove to a plate or bowl and set aside. Melt remaining 6 tablespoons of butter in the skillet; add the fresh chopped parsley and orange zest.
Place the chicken in a foil-lined baking dish. Drizzle 1 tablespoon of the Cointreau, Grand Marnier, or orange juice over the chicken pieces, then drizzle with some of the butter and orange zest mixture. Broil for about 12 to 15 minutes, turning about halfway through and basting several times with the butter mixture.
Sprinkle the chicken with the sauteed pecan pieces and the thinly sliced green onions.
Serves 4.
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