Serves 6
6 boneless, skinless chicken breasts
1 cup finely ground pecans
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon butter, melted
1 tablespoon brandy
1 egg white, lightly beaten
1/4 teaspoon freshly ground pepper
Nectarine Brandy Sauce
2 nectarines (peeled, pitted, and finely diced)
1/4 cup sweet onions, diced
1 cup sour cream
2 tablespoons maple syrup
2 tablespoons brandy
1 tablespoon Dijon mustard
Place chicken breasts in single layer in lightly buttered 13-by-9-by-2 baking dish. In a medium-sized mixing bowl, combine pecans, mustard, maple syrup, butter, brandy, egg white, and pepper. Spread evenly over each chicken breast and bake uncovered in a preheated 375-degree oven for 40 minutes. While chicken bakes, make sauce. In medium saucepan, combine nectarines, onions, sour cream, maple syrup, brandy, and mustard. Place over low heat, and cook, stirring occasionally, until well blended. To serve, spoon sauce over each chicken breast and garnish with fresh parsley sprigs. Pass additional sauce.
