Light Pecan Chicken Recipes

PECAN BREADED CHICKEN BREASTS

Steps:

• On waxed paper, combine pecans, flour, and salt.
• Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
• In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

PECAN CHICKEN

Steps:

• In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

PECAN PARMESAN CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese, pecans, oregano, salt, basil and pepper. In another shallow bowl, whisk egg whites and cornstarch until smooth. Dip chicken into egg white mixture, then roll in crumb mixture., In a large nonstick skillet, cook chicken over medium heat in oil for 3-5 minutes on each side or until browned., Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 8-10 minutes or until juices run clear.

BOURBON PECAN CHICKEN

Steps:

• Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

BUTTERMILK PECAN CHICKEN

Steps:

• In a shallow bowl, combine the pecans, sesame seeds if desired, paprika, salt and pepper. Place flour and buttermilk in separate bowls. Coat chicken with flour, dip in buttermilk, then coat with pecan mixture., Place in a greased 13x9-in. baking dish. Drizzle with butter. Top each with three pecan halves. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°.

SOUTHERN PECAN CHICKEN

Steps:

• Marinate chicken breasts in iced salt water for 1/2 hour.
• Beat milk with honey, then add beaten eggs, salt, and fresh ground pepper.
• Put egg wash in one shallow bowl, and pecan meal in another.
• Dip chicken breasts in the egg wash, then in the pecan meal, patting the meal into the chicken to form a crust.
• Place the chicken in a shallow baking pan that has been sprayed with cooking spray.
• Bake at 375º for 35 minutes, or until the breasts are done through.

CHICKEN WITH PECAN CREAM AND MUSHROOMS

Steps:

• Place pecans in a food processor, process until smooth (about 1 minute), scraping sides of bowl once.
• With processor on, add water and 3/4 teaspoon salt, process until smooth, scraping sides of bowl once.
• Sprinkle chicken with 1/2 teaspoon salt and pepper.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken, saute 3 minutes on each side or until done. (I have to saute the chicken longer on my stovetop). Remove chicken from pan, keep warm.
• Add shallots and mushrooms to pan, saute 3 minutes or until mushrooms are tender.
• Stir in pecan cream, bring to a boil. Cook 1 1/2 minutes.
• Place 2/3 cup noodles on each of 6 plates. Top each with 1 chicken breast half and 1/3 cup pecan cream sauce.