Cointreau lends flavor to this delicious chicken breast recipe, along
with orange zest and pecans.
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:
Wash chicken; pat to dry. Put chicken between pieces of plastic wrap;
pound gently to flatten evenly.
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.