Pecan Chicken With Chutney Recipes

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.

FRUITY PECAN CHUTNEY

Steps:

• In a medium saucepan, over medium heat, melt butter and add green onion until soft.
• Add Orange Juice, water, raspberry preserves, dried fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
• Add chopped pecans and honey. Simmer for an additional 2-3 minutes.

CHICKEN SALAD WITH MANGO CHUTNEY

Steps:

• Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
• Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

APPLE PECAN CHICKEN SALAD

Steps:

• Gather the ingredients.
• Combine mayonnaise, honey mustard, lemon juice, and salt and pepper to taste in a medium bowl.
• Stir in cooked chicken, chopped apple, pecans, and dried cherries or cranberries to coat.
• Cover and chill salad for 1 to 2 hours before serving.