Honey Pecan Chicken



  • 1 garlic clove, minced
  • 1 shallot, minced
  • ¼ cup pomegranate juice (all natural unsweetened cranberry juice is also good)
  • ¼ cup honey
  • ¼ cup chopped pecans
  • 2 Empire Kosher Boneless Skinless Chicken Breasts
  • Salt, pepper to taste
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon Pareve margarine or Empire Kosher Rendered Chicken Fat


Step 1

In a food processor, finely mince the garlic and shallots, adding pomegranate juice in a drizzle while processing.

Step 2

Add honey and half of the pecans; process briefly until smooth.

Step 3

Sprinkle chicken breasts with salt, pepper and cayenne.

Step 4

Heat margarine at medium-high heat in a large 10-12” skillet or braising pan.

Step 5

Brown chicken breasts on each side, then reduce heat to low.

Step 6

Add the contents of the food processor to the skillet, stirring and scrapping any brown bits from the pan.

Step 7

Sprinkle the remaining half of the pecans over the chicken. Bring the sauce to a simmer, reduce heat again to low, cover, and cook 10-12 minutes.

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