Brie Pecan Chicken With Raspberry Sauce Recipes

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PECAN CRUSTED CHICKEN WITH RASPBERRY SAUCE



Pecan Crusted Chicken With Raspberry Sauce image

Make and share this Pecan Crusted Chicken With Raspberry Sauce recipe from Food.com.

Provided by Vicki in CT

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup pecans
1 pinch salt
1/4 cup all-purpose flour
1 egg, beaten
4 -6 chicken cutlets (or boneless skinless chicken breasts)
1/2 cup raspberry preserves
2 tablespoons honey
1 teaspoon balsamic vinegar
olive oil

Steps:

  • In food processor (or can finely chop with knife) chop pecans; add flour and salt.
  • Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
  • Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
  • Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
  • Drizzle warmed sauce over chicken to serve.

SKILLET CHICKEN WITH RASPBERRY SAUCE



Skillet Chicken with Raspberry Sauce image

Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. -Anita H. Hennesy, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon crushed red pepper flakes

Steps:

  • Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

Nutrition Facts : Calories 260 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

PECAN CRUSTED CHICKEN WITH RASPBERRY DRIZZLE



Pecan Crusted Chicken With Raspberry Drizzle image

Easy crispy chicken with a simple raspberry sauce. You could also do this with boneless breasts if you like, but thighs are so much more flavorful and give the dish that extra boost. Adjust the cook time to about 25 minutes if using boneless breasts. This recipe was a contest entry for RSC #11.

Provided by IHeartDogs

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

2 skinless chicken thighs, bone-in (not too small)
1/4 cup all-purpose flour
1/8 teaspoon ground cayenne pepper
1/4 teaspoon salt, divided
fresh ground pepper
1 egg
1 tablespoon milk
6 tablespoons finely chopped pecans
2 tablespoons dry unseasoned breadcrumbs
2 tablespoons seedless raspberry preserves
2 tablespoons Dijon mustard
2 teaspoons honey

Steps:

  • Preheat oven to 425°F.
  • Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
  • Mix egg and milk in another small bowl.
  • Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
  • Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
  • Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
  • While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
  • Place chicken on plate and drizzle with raspberry sauce.

BAKED BRIE WITH PECANS



Baked Brie with Pecans image

Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 5

1 small wheel of Brie or Camembert (about 9 ounces)
1/2 cup pecan pieces
3 tablespoons light-brown sugar
3 tablespoons pure maple syrup
crackers or sliced baguette, for serving

Steps:

  • Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
  • While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
  • In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

Nutrition Facts : Calories 192 g, Fat 14 g, Protein 7 g

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