Honeypecanchicken Recipes

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

HONEY-PECAN CHICKEN

Steps:

• preheat oven to 425.
• line baking sheet with foil.
• finely chop the pecans in a food processor.
• Sprinkle pecans and cornflake crumbs on a sheet of wax paper.
• Combine the honey and soy sauce in a shallow bowl.
• dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat.
• Arrange on the baking sheet in a single layer; spray lightly with nonstick spray.
• Bake until the chicken is cooked through, about 5 minutes on each side.

HONEY PECAN CHICKEN CUTLETS

Steps:

• Dredge the cutlets in flour, shaking off excess.
• Heat two tablespoons margarine in a heavy skillet over medium heat.
• Add the cutlets and brown on both sides, about 5-6 minutes.
• Stir together the remaining tablespoon margarine, honey and pecans.
• Add to the skillet, stir gently.
• Cover and simmer gently for 7-8 minutes.
• Remove cutlets to a serving platter, pour sauce over and serve.

HONEY PECAN CHICKEN STRIPS

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

HONEY PECAN CHICKEN

Steps:

• Preheat oven to 425.
• Line baking sheet with foil.
• Sprinkle pecans and cornflakes in wax paper.
• Mix honey and soy sauce, dip chicken in mixture, then coat with crumb mix. Place on baking sheet.
• Bake approximately 5-7 minutes on each side.

HONEY-PECAN CHICKEN

Steps:

• Heat coals or gas grill for direct heat.Prepare Honey-Pecan Sauce. Mix remaining ingredients except chicken in small 1-quart saucepan. Cook over low heat 5 minutes, stirring occasionally. Mop or brush margarine mixture over chicken.Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat 25 to 35 minutes turn. Mop with margarine mixture. Cover and grill 35 to 45 minutes longer, turning and mopping 2 or 3 times with margarine mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining margarine mixture. Serve chicken with Honey-Pecan Sauce.1 Serving: Calories 560 (Calories from Fat 340) Fat 38g (Saturated 9g) Cholesterol 130mg Sodium 530mg Carbohydrate 15g (Dietary Fiber 0g) Protein 40g% Daily Value: Vitamin A 28% Vitamin C 2% Calcium 2% Iron 10%Diet Exchanges: 1 Starch, 5 Medium-Fat Meat, 2 FatHoney-Pecan Sauce3 tablespoons honey2 tablespoons margarine or butter, melted2 tablespoons chopped pecans, toasted (see Betty's Tip)2 teaspoons lemon juice1 teaspoon mustardMix all ingredients. Makes about 1/2 cup.Betty's TipToasting the pecans adds a flavor boost to the nuts and gives them nice crunch. To toast, cook in a small skillet over medium-low heat 5 to 7 minutes, stirring frequently, until they begin to brown, then stir constantly until they are golden brown.

FRIED CHICKEN WITH HONEY PECAN SAUCE

Steps:

• Wash chicken pieces, pat dry. Pour buttermilk into large bowl; add chicken. Cover and refrigerate 1 ½ hours.
• Drain chicken. Combine flour, salt, garlic powder and cayenne. Dredge chicken in flour - shaking off excess. Let chicken stand 20 minute.
• Melt butter over low heat. Stir in honey and bring to a boil. Add pecans and simmer glaze for 15 minutes.
• Meanwhile heat oil and fry chicken until crisp. Drain on paper towels. Serve with pecan sauce and pour over.