4 boneless, skinless chicken breasts
2 cups seedless green or red grapes
2 cups mayonnaise
1 cup chopped pecans
Salt & Pepper to taste
~Cut chicken breasts in half and place in large stock pot. Fill pot with cold water and place on stove top over medium-high heat. Bring to water to boil, turn heat down to medium and continue to cook chicken until done completely. Drain chicken, place in bowl and place in refrigerator to chill
~Remove chilled chicken from refrigerator and cut into bite size pieces. Place in large bowl
~Wash grapes, pat dry. Cut each grape in half and place in bowl with chicken along with pecan pieces
~Add mayonnaise, stirring thoroughly and adding more mayonnaise if needed/desired
~Salt and pepper to taste – serve cold
1 egg white
1 Tbl water
1 lb pecan halves
1 cup white sugar
3/4 tsp salt
1/2 tsp ground cinnamon
~Preheat oven to 250
~In mixing bowl, whip together egg white and water until forthy
~In separate bowl, mix together sugar, salt and cinnamon
~Add pecan halves to egg whites, stir to coat nuts evenly
~Toss the coated pecans in sugar mixture until coated
~Spread the pecans onto a greased baking sheet
~Bake for 1 hour, stirring every 15 minutes
Thanks to Jan Mabry and Allrecipes.com
Jan adds a little bit of kick to the pecans by adding different peppers or seasonings depending on what she is serving them with.
