Pecan and Fig Crusted Chicken with Dijon-Cream Brussels Sprouts and Potatoes
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Roast The Vegetables
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Cut potatoes into ½" dice.
Place potato chunks and brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp salt and a pinch of pepper. Massage oil into potatoes and brussels. Spread into a single layer (some overlap is ok). Roast in hot oven 10 minutes. Flip potatoes, top with bacon and roast uncovered until browned and tender, 10-12 minutes.
While vegetables cook, prepare chicken.
Cook The Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper.
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Top evenly with fig preserves and pecans.
Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """
Reserve pan; no need to wipe clean.
Make The Sauce
In same pan over medium heat, add dijon, honey, cream cheese, and ¼ cup water. Bring to a simmer. Remove from heat.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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