01
May
INGREDIENTS
6 CUPS BRUSSELS SPROUTS TRIMMED AND CUT IN HALF
1 LBS CHICKEN BREAST
3 TBS OLIVE OIL
1 ONION SLICED INTO SMALL PC
3 CLOVES OF GARLIC , MINCED
3/4 A CUP PECAN HALVES OR PIECES, LIGHTLY TOASTED
2 TSP BROWN SUGAR
1 TSP SALT
1/2 TSP PEPPER
DIRECTIONS
In a medium pot heat 3 cups of water, put the chicken breast inside with a little bit of salt and cook for half an hour. Take out and slice it to narrow pc, set aside.
Put the Brussels spouts halves in the same pot and cook on high heat for 3 to 5 minted and take out, set aside.
In a large skillet heat almost all the olive oil, add the cut onion, mix for a few minutes, add the garlic, add salt and pepper, add the Brussels sprouts and let it cook until they become a little brown. Add the chicken and mix everything together.
Meanwhile, toss the pecans in a small frying pan with the oil left on low to medium heat, add the sugar, mix for a minute and turn off. Add the pecans to the mixture, stir and blend for a few minutes and turn off.