Alicen and Mrs. Linda have been telling me to try the Praline Chicken in the church cookbook. Well I finally did...and boy was it good! Luke didn't get to eat any right out of the oven because he worked late that night, but he did eat it for lunch the next day. He isn't a pineapple fan, but he said it was pretty good!
I only had chicken tenders on hand, so I used what I had...Grandma would be proud! The recipe is simple and easy to follow. We had green beans and scalloped potatoes with it! Thanks girls...well and thanks to Stacy Norris who put this recipe in the book!
Praline Chicken, Savannah Style Pg. 242 (Of course I would love it since it's Savannah style...and who's my favorite cook??? PAULA!!!!)
4 chicken breast halves (I used 6 tenders)
4 oz. cream cheese
1 sm. can crushed pineapple
4 T. brown sugar
1/2 c. pecan pieces
1/4 stick butter
Beat breast halves until thin...enough to fold over and clasp with a toothpick. Slice cream cheese about 1/4 inch thick and place in the center of the flattened breast. Put about a teaspoon of pineapple on top of the cheese and sprinkle brown sugar over that. Fold chicken over and clasp with a toothpick. Bake 350 for 30-50 minutes.
GLAZE TOPPING:
Mix 4 T. brown sugar and 1/4 stick of butter (that's 2 T) . Stir on low heat. Add a squirt or two of honey and your pecans. Stir til it's the consistency you want. Pour over hot chicken and serve immediately!!!
2 comments:
It was delicious and very easy! Randy & I had it tonight for dinner and I'm looking forward to the leftovers!
Okay... gotta make it now. It almost looks like a dessert. Can't wait!
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