Pecan Chicken Recipe
grilled chicken breast topped with a honey sage pecan glaze over white cheddar garlic whipped potatoes and pan roasted broccolini
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Ingredients
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Pecan Glaze
Chicken
Whipped Potatoes
Pan Roasted Broccolini
Method
Pecan Glaze
- 1
Chicken
- 2
Grill the Chicken
Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and black pepper. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). In the last few minutes of grilling, brush the pecan glaze over the chicken.
Whipped Potatoes
- 3
Make the Whipped Potatoes
In a large pot, boil the chopped russet potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add butter, milk, shredded white cheddar cheese, minced garlic, salt, and black pepper. Use a potato masher or electric mixer to whip the potatoes until creamy and smooth.
Pan Roasted Broccolini
- 4
Roast the Broccolini
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the trimmed broccolini, season with salt and black pepper, and sauté for about 5-7 minutes until tender and slightly charred.
