| Roasted Pepper Pecan Sauce |
Recipe Type: Sauce
Use this sauce to top off your Chicken Tenders.
- 1 Cup Shelled Pecans
- 12 oz Sliced Mezzetta Roasted Peppers, Drained and Chopped Up
- 2 Tablespoons Progresso Panko Bread Crumbs
- 3 Tablespoons Pomegranate Juice
- 1 Tablespoon Aunt Sue’s Raw Honey
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Salt
- 3 Tablespoons Pompeian Olive Oil
- Combine all of the ingredients into a food processor.
- Process until it becomes smooth, scraping sides when necessary.
- Transfer to a small pan placed over low heat. Keep warm until the chicken tenders are cooked.
- Drizzle sauce over the tenders and serve.
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