Blueberry Pecan Glazed Chicken Recipes

BLUEBERRY-DIJON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.

BLUEBERRY PECAN GLAZED CHICKEN

Steps:

• Preheat barbecue to medium heat.
• Grill chicken breasts, bone side down, for about 14 minutes.
• Turn chicken and continue grilling until a meat thermometer inserted into the chicken reads 165°F (about 10-14 minutes).
• Sauté onions and garlic in butter for 2 minutes.
• Add remaining ingredients, bring to a boil then reduce heat and simmer until sauce is slightly thickened.
• Spoon sauce over chicken breasts and serve immediately.

BLUEBERRY SPINACH SALAD WITH CHICKEN, PECANS AND BLEU CHEESE

Steps:

• Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
• Top spinach with pecans, blueberries, bleu cheese and chicken slices.
• Prepare vinaigrette:.
• Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
• Drizzle over salad.
• There will be some dressing leftover. Store in the refrigerator and use within a few days.

HONEY PECAN GLAZED FRIED CHICKEN

Steps:

• Wash and drain chicken.
• Soak in buttermilk (enough to cover the pieces) for at least 30 minutes.
• Heat shortening or oil to 375 degrees in an electric or cast iron skillet (should be enough hot oil to come half-way up the chicken when placed into the skillet). Place seasoned flour in a paper bag.
• Shake off excess buttermilk from chicken and drop into bag of flour, two or three pieces at a time, and shake to coat.
• (Option: For a thicker, crispier chicken, remove piecesfrom flour, dip in buttermilk a second time and shake them in flour mixture again.)
• Place coated chicken pieces in hot oil and reduce the heat to 325 degrees.
• Cook chicken for 10 minutes on one side, flip chicken over, and cook another 10 minutes on second side.
• Drain cooked chicken on paper towels.
• For the glaze, melt butter over low heat. Whisk in honey until blended.
• Bring to a simmer and add pecans.
• Simmer for 15 to 20 minutes, stirring occasionally.
• Ladle over hot fried chicken.

GRILLED CHICKEN BLUEBERRY PECAN SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Preheat grill for direct heat grilling.
• Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.
• In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.
• In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
• Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.