Directions:
- In food processor (or can finely chop with knife) chop pecans; add flour and salt.
- Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
- Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
- Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
- Drizzle warmed sauce over chicken to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.8 Kcal (1552 kJ) | ||
| Calories from fat | 228.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.38g | 39% | |
|---|---|---|---|
| Cholesterol | 49.78mg | 17% | |
| Sodium | 286.35mg | 12% | |
| Potassium | 227.92mg | 5% | |
| Total Carbs | 27.68g | 9% | |
| Sugars | 14.65g | 59% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 10.45g | 21% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.3mg | 7% | |
| Calcium | 29.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 336.58 Kcal (1409 kJ) | ||
| Calories from fat | 207.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.03g | 39% | |
|---|---|---|---|
| Cholesterol | 45.19mg | 17% | |
| Sodium | 259.92mg | 12% | |
| Potassium | 206.89mg | 5% | |
| Total Carbs | 25.12g | 9% | |
| Sugars | 13.3g | 59% | |
| Dietary Fiber | 2.21g | 10% | |
| Protein | 9.48g | 21% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.2mg | 7% | |
| Calcium | 27mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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