Fruity Nutty Chicken With Crushed Wheat Recipes

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CRISPY BAKED CEREAL CHICKEN



Crispy Baked Cereal Chicken image

This is a great recipe for those that like the crispiness of fried chicken, but don't want all of the greasiness!

Provided by AggieAnna

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 55m

Yield 4

Number Of Ingredients 6

4 cups crispy rice cereal squares (such as Rice Chex®)
1 ½ teaspoons garlic salt
1 ½ teaspoons seasoned salt
1 egg
1 ½ cups milk
4 skinless, boneless chicken breast halves

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C); grease a 9x12 inch baking dish.
  • Place the cereal in a large plastic zipper bag and crush the cereal into crumbs. Add the garlic salt and seasoned salt; shake the mixture together in the bag to combine. Pour the cereal crumb mixture out into a shallow bowl.
  • In another shallow bowl, beat the egg with the milk. Dip each chicken breast half into the milk mixture, then into the crumb mixture, coating the chicken well with crumbs. Place the coated chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the cereal coating is golden brown, the chicken is no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 195.7 calories, Carbohydrate 5.8 g, Cholesterol 118.4 mg, Fat 5.8 g, Fiber 0.1 g, Protein 28.3 g, SaturatedFat 2.3 g, Sodium 1143.6 mg, Sugar 4.4 g

NUTTY OVEN-FRIED CHICKEN



Nutty Oven-Fried Chicken image

This is from a taste of home magazine. A woman named Diane Hixon entered it in a chicken recipe contest. It won Grand Champion I didn't see it here on zaar so I thought I'd post it!! This is sooo good! So moist and flavorful!

Provided by Courtly

Categories     Whole Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup baking mix
1/3 cup pecans, finely chopped
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1 (2 -3 lb) broiler-fryer chickens
1/2 cup evaporated milk
1/3 cup butter, melted

Steps:

  • Preheat oven to 350°F.
  • In a shallow dish, combine biscuit mix, pecans and seasoning; mix well.
  • Dip chicken pieces in milk; coat generously with pecan mixture.
  • Place in a lightly greased 13 x 9 x 2 inch baking dish. Drizzle butter over chicken.
  • Bake, uncovered for 1 hour or until juices run clear.

Nutrition Facts : Calories 573.8, Fat 42.1, SaturatedFat 15.2, Cholesterol 147.1, Sodium 650, Carbohydrate 16.1, Fiber 1.3, Sugar 2.6, Protein 32

NUT-CRUSTED CHICKEN BREASTS



Nut-Crusted Chicken Breasts image

Adapted from Cook's Illustrated. Almonds work best, but any nut will do. If your chicken breasts have the tenderloin attached, remove it.

Provided by DrGaellon

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

2 (6 -8 ounce) boneless skinless chicken breasts
1 1/4 teaspoons kosher salt, divided
1/2 cup chopped almonds
2 tablespoons unsalted butter, cut in 1-tbsp pieces
1 small shallot, minced (about 1 1/2 tbsp)
1/2 cup panko breadcrumbs
1/2 lemon, zest of, finely grated
1/2 teaspoon minced fresh thyme
1 pinch cayenne
2 eggs
1 teaspoon Dijon mustard
1/8 teaspoon ground black pepper
1/2 cup unbleached all-purpose flour
1/2 lemon, cut in 2 wedges (use the one you zested)

Steps:

  • Preheat oven to 350°F Poke each breast several times with a fork. Sprinkle each breast with 1/2 tsp kosher salt, coating both sides. Refrigerate, uncovered, 15-20 minutes.
  • Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne.
  • Beat egg, mustard and black pepper in a second bowl; place flour in a third dish. Pat breasts dry. Dip breasts, one at a time, into flour, patting off excess, then into egg, then into nut mixture. Scoop nut mixture on top of the chicken and press it down hard to make it adhere. Place breast on a rack placed over a cookie sheet, then prepare the second one.
  • Place rack in lower-middle of preheated oven and bake until internal temperature of chicken is 160F, 20-25 minutes. Rest 5 minutes, then serve with lemon wedges.

Nutrition Facts : Calories 803.7, Fat 40.6, SaturatedFat 11.6, Cholesterol 325.4, Sodium 1704.6, Carbohydrate 53.6, Fiber 6.4, Sugar 4.1, Protein 57.1

TANTALIZING THAI NUTTY CHICKEN



Tantalizing Thai Nutty Chicken image

Tantalizing Thai Nutty Chicken is a one bowl Thai meal that is crunchy, spicy, salty, sour, and sweet, all at once. The secret to this tantalizing dish is in the flavorful Fisher® nuts throughout.

Provided by Fisher Nuts

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb thin rice noodles
1 1/2 tablespoons sesame oil
2 tablespoons vegetable oil
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon cayenne pepper
1/2 tablespoon ginger, grated
1 orange bell pepper, sliced into thin strips
3 cups chicken breasts, fully cooked and sliced into thin strips
1 cup peas
8 green onions, chopped
3/4 cup chopped walnuts
1/2 cup whole cashews
3/4 cup cilantro, chopped
1 lemon, sliced for garnish

Steps:

  • Cook pasta according to package directions. Drain well. Set aside.
  • In a bowl add sesame oil, vegetable oil, honey, soy sauce, balsamic, rice wine vinegar, cayenne and ginger. Whisk mixture well.
  • In a skillet over medium high heat add 4 tbsp of sesame oil mixture. Add sliced bell peppers and cook for 2 minutes or until lightly soft. Add chicken, peas, green onions, walnuts and cashews. Heat until warmed through.
  • On a serving platter add cooked rice noodles. Top noodles with bell pepper and chicken mixture. Drizzle with remaining sesame oil mixture and chopped cilantro. Garnish with lemon wedges.

Nutrition Facts : Calories 660.8, Fat 34.8, SaturatedFat 4.7, Sodium 978.8, Carbohydrate 78.9, Fiber 7.3, Sugar 16.2, Protein 12.7

NUTTY CHICKEN



Nutty Chicken image

Make and share this Nutty Chicken recipe from Food.com.

Provided by razra

Categories     Lunch/Snacks

Time 40m

Yield 1 serving(s)

Number Of Ingredients 9

1 medium chicken breast, cut into strips
1 crushed garlic clove
1 piece gingerroot, approx 1 inch peeled and grated
1 tablespoon soy sauce
1 teaspoon runny honey
1 grated lime, juice and zest of
1 teaspoon crunchy peanut butter
1 tablespoon coconut milk
salt and pepper

Steps:

  • mix crushed garlic clove.
  • root ginger
  • soy sauce runny honey.
  • grated zest and juice of 1 lime in a bowl.This is the marinade.
  • add chicken strips and leave preferably overnight for best results.
  • preheat grill to high.
  • drain marinade into a saucepan.
  • skewer each pice of chicken to make a kebab.
  • grill 3 mins each side or until cooked brushing with remaining marinade to stop chicken drying out
  • Bring remainder of marinade to the boil and simmer for one minute.
  • add crunchy peanut butter.
  • coconut milk.
  • salt and pepper(to taste) to marinade mixture and stir till blended (add a little water if it seems a bit thick).Allow to heat gently.
  • Pour over chicken and enjoy.

Nutrition Facts : Calories 357.5, Fat 19.3, SaturatedFat 7.1, Cholesterol 92.8, Sodium 1126.2, Carbohydrate 13, Fiber 0.8, Sugar 7.2, Protein 34.1

FRUITY CROCK POT CHICKEN



Fruity Crock Pot Chicken image

Make and share this Fruity Crock Pot Chicken recipe from Food.com.

Provided by chia2160

Categories     Chicken Breast

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 large onion, sliced
6 boneless skinless chicken breasts
1/3 cup orange juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon grated orange zest
2 garlic cloves, chopped
1/3 cup dried cranberries or 1/3 cup cherries
1/2 cup dried apricot, chopped
hot cooked rice

Steps:

  • place onion slices on bottom of crock pot.
  • layer chicken on top.
  • mix orange juice, soy, Worcestershire, mustard, garlic, orange zest and pour over chicken.
  • sprinkle with apricots and berries.
  • cover and cook on low for-8 hours until juices run clear.
  • serve over rice.

Nutrition Facts : Calories 188.2, Fat 1.7, SaturatedFat 0.4, Cholesterol 68.4, Sodium 525.7, Carbohydrate 13.8, Fiber 1.8, Sugar 9.1, Protein 28.9

BAKED FRUITY CHICKEN



Baked Fruity Chicken image

This chicken is absolutely delicious and moist. Its' slightly sweet flavor & sauce keeps everyone asking for more. I always serve it over a bed of rice with plenty of steamed vegetables. I often substitute canned peaches for the fruit cocktail. If you desire more sauce, simply use all of the syrup from the canned fruit. It turns out much tastier if made with chicken pieces with the skin left on.

Provided by Milwaukee Girl in t

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1/3 cup flour
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/8 teaspoon pepper
2 1/2-3 lbs frying chicken, cut up
16 ounces fruit cocktail, drained (reserve 1/2 c. syrup)
1 tablespoon brown sugar, firmly packed
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice

Steps:

  • Pre-heat oven to 375 degrees.
  • In a 13 X 9-inch pan, melt butter in the oven.
  • In a plastic bag or large bowl with a cover, combine flour, salt, paprika and pepper.
  • Shake chicken, a few pieces at a time, in flour mixture. Arrange chicken in pan, skin-side-up.
  • Combine remaining ingredients with 1/2 cup of reserved syrup. DO NOT COMBINE fruit cocktail. Pour mixture over chicken pieces.
  • Bake at 375 degrees for 50 minutes, basting occasionally with sauce.
  • Spoon fruit cocktail over chicken; sprinkle with additional cinnamon if desired.
  • Return to oven and bake for 15 - 20 minutes longer or until chicken is tender.

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