1⁄3 cup pecan pieces
4 boneless skinless chicken breasts, pounded to 1⁄2-inch thickness
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
11⁄2 tablespoons vegetable oil
1⁄2 cup diced onion
2⁄3 cup roasted raspberry chipotle sauce, Fischer & Wieser®
1⁄3 cup white grape juice
1 tablespoon lemon juice, ReaLemon®
2 (8.8-ounce) packages whole-grain brown Ready Rice, cooked according to package directions and kept warm, Uncle Ben’s®
11⁄2 tablespoons coarsely chopped cilantro
Place pecans on a paper towel, and microwave on High for 11/2 to 2 minutes, tossing halfway through cooking; set aside to cool and crisp.
Sprinkle chicken evenly with salt and pepper.
In a large skillet, heat oil over medium-high heat. Add onion, and cook for 3 to 4 minutes, or until onion is tender. Add chicken to skillet, and cook for 3 minutes per side, or until browned. Add raspberry sauce, grape juice, and lemon juice, stirring to coat chicken and combine. Simmer, uncovered, for 5 minutes, or until chicken is cooked through.
Place rice on a serving dish, and top with prepared pecans. Top with chicken and sauce, and sprinkle with cilantro.