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Print this Recipe    Raspberry Pecan

Raspberry Chicken with Pecans

4 boneless skinless chicken breast halves, approx. 6 oz each
1 pint fresh raspberries
10 ounces mixed salad greens
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup brown sugar
1/2 cup raspberry vinegar
juice of 2 limes
1/4 cup pecans; coarsely chopped

1/2 loaf French bread

While warming bread in 300 degree F. oven, toast pecans for 10
minutes on cookie sheet. In large non-stick skillet, saute chicken
in garlic and half of the olive oil over medium heat until brown
and juices run clear. Remove chicken to plate. Add vinegar and
deglaze the pan, loosening any brown bits. Add brown sugar and lime
juice. Boil for 1 minute. Add remaining oil and stir. On four
plates, arrange salad greens, top each with a chicken breast, and
a quarter of the berries and nuts. Drizzle raspberry sauce over
salads and serve.

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