Pecans grow all over the Southwest. The richness of pecans tinged with tart lemon and tarragon is delicious. This can be served with grilled vegetables.

Yield: 6 servings

Lemon-Pecan Butter (see below)

6 boneless, skinless chicken breast halves, trimmed

3 tablespoons freshly squeezed lemon juice

2 tablespoons unsalted butter, melted

Salt and freshly ground white or black pepper

6 sprigs flat-leaf parsley or tarragon

Lemon-Pecan Butter

¼ cup pecans

1 stick (1/2 cup) unsalted butter, softened

Zest of 1 lemon, minced

2 teaspoons fresh tarragon or 1 teaspoon dried tarragon

1 tablespoon freshly squeezed lemon juice.

  1. Prepare the Lemon-Pecan Butter
  2. While the butter is chilling, brush chicken with lemon juice and melt butter, and season lightly with salt and pepper.
  3. Preheat grill to medium or 350°. Place rack 4 inches above heat
  4. Arrange chicken on rack: grill 6 minutes. Turn and grill 5 to 6 minutes or until juices run clear when chicken is pierced with a knife and the interior is 185°.
  5. To serve, place 1 breast half on a plate and top with 2 thin slices Lemon-Pecan Butter. Garnish with parsley.

Finely grind pecans in a blender or food processor. Add butter, lemon zest, tarragon and lemon juice and process until combined. Place on a plastic wrap or waxed paper, forming into a log about 1 inch in diameter. Refrigerate until firm. (Freeze if time is short)

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