Today’s Texas recipe is actually a “twofer” and comes to you from our singing chef and my dear friend, the late Pam Niblett. If you prefer to go straight to the recipes, you will find below the video. I promise, you are going to LOVE this meal!
Honey Pecan Glazed Chicken
First, is one of my very favorite ways to cook chicken. The great thing about this recipe is that you can simply cook up some chicken breasts when you have time and then freeze until you are ready to prepare.
All you will need
Cooked Chicken Tenders or Breasts
Butter in equal amounts with the
Honey (You may want to use slightly less honey than butter.)
Pecans chopped to the size you like
Put buter, honey, and pecans in a skillet and work chicken until it is hot and well coated. Turn off heat and allow chicken to remain warm in pan while you prepare the rice.
Rice (2 cups cooked)
1/4 Cup Brown Sugar
1/2 Cup Pineapple
Allow your rice to cook (You can use boil in the bag or instant if you like) while your chicken is glazing. Stir in the sugar and pineapple and plate with your chicken.
Add a salad, and you have a VERY, VERY good meal!