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Lemony Pecan Chicken


  • 1 1/2 lbs. boneless chicken breasts, skinned
  • 1 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup oil
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  • 1/2 cup pecan pieces
  • 3 Tbsp. lemon juice
  • 3 Tbsp. fresh basil leaves
  • 2 cloves garlic, chopped


Preheat oven to 350 degrees F. Rinse chicken; pat dry. Arrange chicken in 8x12 baking pan. Combine 2/3 cup parsley, 1/3 cup Parmesan cheese, oil, 1/3 cup pecans, lemon juice, basil and garlic in blender container. Process until blended. Spread over chicken. Chop remaining parsley. Combine with remaining Parmesan cheese and remaining pecans in bowl. Sprinkle over casserole. Bake for 30 minutes. May microwave on high for 5-6 minutes or until cooked through.

By Robin from Washington, IA


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