1/3 cup gingersnap crumbs (about 6 cookies)
1/3 cup pecans, ground
4 boneless, skinless chicken breast halves
1 Tbsp Dijon mustard
1 jar Newman's Own® Peach Salsa
2 Tbsp peach brandy
¼ cup toasted pecan halves for garnish*
- Preheat oven to 425°F. Spray rack in broiling pan with a nonstick cooking spray.
- Combine gingersnap crumbs and ground pecans in a shallow dish. Brush chicken pieces with mustard then dredge with crumb-nut mixture, coating all sides. Place chicken on rack in broiling pan. Bake chicken 20 minutes.
- Meanwhile, in small saucepan, heat salsa and peach brandy over medium heat 5 minutes or until heated through.
- To serve, place chicken on platter. Spoon hot peach salsa mixture over and around chicken. Garnish with pecan halves.
*To toast pecan halves, place in shallow pan in oven for the last 5 minutes that the chicken is baking.
