Ingredients:
4 boneless skinless chicken breasts
2 cups walnuts, chopped fine
1/4 cup flour
1/3 cup peach preserves
2 tablespoons honey
1/2 tablespoon mustard
1 cup chicken stock
1 tablespoon cornstarch
1 dash salt
1 dash white pepper
Directions:
Preheat the oven to 375F.
Trim the boneless chicken breasts and pound out evenly.
Mix the preserves, honey, mustard and 1/4 cup of the chicken stock in a bowl.
In another bowl, take the flour and finely chopped walnuts and mix together.
Dip the chicken breasts in the peach mixture and drain slightly.
Then roll the breasts in the walnut mixture and pat down.
Place onto a baking pan and bake for 20-25 minutes, or until juices run clear when chicken in pierced with a fork or knife.
To make the sauce: put the peach mixture in a small pan.
Then add the cornstarch to the remaining chicken stock and mix.
Add the chicken stock to the peach mixture and bring to a boil.
Reduce the heat and simmer for 10 minutes.
Season with salt and pepper to taste.
Remove the chicken from the oven and plate.
Take the sauce and nap it across the chicken breast, then serve, with lots of steamed veggies.
Note: This recipe is very flavourful as it is, but if you want a bit more richness, you can drizzle 1/4 cup of melted butter over the breasts before baking.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.