A garlic-balsamic vinegar glaze is applied on skinless chicken breasts that have been stuffed with pesto, mozzarella, and Parmesan cheese.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 large egg whites, at room temperature
- 1 pinch salt
- 1 cup white sugar
- 1 ½ cups pecan halves
- 1 ½ cups whole almonds
- 4 teaspoons ground cinnamon
- ⅓ cup unsalted butter, melted
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
- Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 17 mg |
| Sugars | 14 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I liked this recipe a lot! I changed one thing: I had some maple sugar–sugar and I used that along with monk fruit sugar to make these. Turned out fabulous!
I didn’t really care for these. They were not sweet enough and the cinnamon flavor was completely lost. The pecans were crispy but the almonds were not.