INGREDIENTS:3/4 cup slivered almonds 1/3 cup pecan halves 6 single, boneless, skinless chicken breasts as needed, olive oil to taste, salt and pepper 6 fresh ripe California nectarines 1 fresh lemon 1 medium shallot finely choppedBasil Aioli: ½ cup mayonnaise 2 Tbsp. chopped fresh basil leaves 2 Tbsp. fresh lemon juice 2 tsp. gingerroot, grated to taste, salt and white pepper DIRECTIONS:Preheat oven to 350°F. Spread almonds on one end of baking sheet and pecans, well-separated, on the other ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.