Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Ginnie Prater, Anniston, Alabama
Recipe by Southern Living July 2006

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Recipe Summary test

prep:
15 mins
chill:
10 mins
cook:
15 mins
total:
40 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken breasts and 1/3 cup teriyaki sauce in a large zip-top plastic freezer bag; seal and chill 10 minutes.

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  • Stir together pecans and next 4 ingredients in a shallow dish. Dredge chicken in pecan mixture.

  • Cook chicken in hot oil in a large skillet over medium heat 6 minutes on each side or until golden. Remove to a serving platter, and keep warm. Reserve drippings in skillet.

  • Stir together 1/2 cup teriyaki sauce, 1/4 cup water, and cornstarch until smooth; add crushed pineapple and green onions. Stir mixture into drippings in skillet, stirring to loosen browned particles. Cook over low heat, stirring constantly, 1 to 2 minutes or until thickened. Serve sauce over chicken. Garnish, if desired.

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