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Tuesday, December 7, 2010

Cider-Glazed Chicken with Brown Butter-Pecan Rice

Since we're currently in the food lull between Thanksgiving and Christmas, and most of our waist bands are a little tighter than they used to be, it's probably a good idea to throw a couple light dinners in the mix.

May I recommend this recipe for Cider-Glazed Chicken with Brown Butter Pecan Rice?

Even though I: (1) used regular brown rice instead of the "boil in the bag" rice (it would have been sacrilegious for me to use the bag stuff - I'm from Guam for goodness sake) and (2) filleted a couple chicken breasts myself instead of buying cutlets - it probably took me all of 35 minutes to complete this dish from start to finish.

One hint: when you're toasting the pecans, watch them like a hawk.  One minute can mean the difference between perfectly nutty yummy toasted-ness - and the charred black specks you see in my rice (pic above).


  1. overpriced chicken breast that they (the butcher) cut really thin for you (basically)

  2. ohhh my gosh - this looks delish! anything with rice wins in my book! :)