1/2 cup butter
1 (1 ounce) package instant mango pudding mix
1 1/2 cups peach preserves
1/2 cup frozen lemonade concentrate, thawed
1/2 cup light corn syrup
2/3 cup chopped pecans
8 skinless, boneless chicken breast halves
1 tablespoon butter
Melt butter in a large saucepan. Stir in pudding mix, peach preserves, lemonade concentrate, corn syrup, pecans and chicken. Bring to a boil over medium heat. Mix gently until mixture is thickened. Stirring constantly, cover, and cook, stirring until chicken is no longer pink and juices run clear. Remove from heat.
Place one breast in each chicken thigh; pinch edges of breast to seal. Place chicken on cold baking sheet. Brush thighs with butter mixture. Brush breast lightly with remaining butter mixture, continuing to stir until all chicken is covered. On each breast, pat a thin layer of chicken with butter mixture. Fold up edges and place on warm baking sheet.
Bake at 350 degrees F (175 degrees C) for 55 minutes. Remove chicken and load with green beans, peas, carrots, green onion or celery; sprinkle with nuts and chopped pecans.
Good recipe. I used olive oil instead of vegetable oil, added the chopped garlic and onion last, and came up with a great appetizer.
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