Pecan Crusted Chicken Breast With Chili Cumin Butter Recipes

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PECAN BREADED CHICKEN BREASTS



Pecan Breaded Chicken Breasts image

Very flavorful twist to fried chicken!

Provided by Rhoda McIntosh

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
2 tablespoons real maple syrup
1 cup chopped pecans
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 15 g, Cholesterol 83.7 mg, Fat 30.3 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 7.1 g

PECAN-CRUSTED BAKED CHICKEN BREASTS



Pecan-Crusted Baked Chicken Breasts image

A tasty way to change up your baked chicken. These are good served with honey mustard dip. I also serve a veggie or two with them.

Provided by Greeny4444

Categories     Chicken

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup honey
1/4 cup Dijon mustard
1/2 cup pecans, ground
1 1/3 cups panko breadcrumbs (Japanese breadcrumbs)
4 boneless skinless chicken breasts (about 5 oz. each)

Steps:

  • Preheat oven to 450 degrees F.
  • Combine honey and mustard in a small bowl; stir well. Combine nuts and panko in a separate shallow bowl.
  • Brush each side of each chicken breast with the honey mixture. Dredge chicken in panko mixture. Press panko mixture onto chicken, so it will stick.
  • Place chicken on a baking sheet coated with cooking spray; lightly coat chicken with cooking spray.
  • Bake at 450 degrees F for about 12 minutes or until done.

Nutrition Facts : Calories 330.7, Fat 13.4, SaturatedFat 1.6, Cholesterol 75.5, Sodium 210.6, Carbohydrate 26.2, Fiber 1.8, Sugar 18.5, Protein 27.6

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

This chicken is nice and crunchy with just a tiny little bite from the cayenne. Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Recipe #145067). Cooking time includes the 20-30 minutes chicken dries between breading and cooking. This recipe is from Cuisine at Home magazine.

Provided by SharleneW

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 -3 boneless skinless chicken breast halves (6-8 ounce)
2 egg whites
2 teaspoons cornstarch
1/2 lemon, juice of
1 cup coarse dry breadcrumbs
1 tablespoon fresh parsley
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 lemon, zest of, minced
3/4 cup finely chopped pecans
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 -4 tablespoons olive oil

Steps:

  • Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
  • Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
  • Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
  • Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
  • Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

Crispy panko bread crumbs and pecans coat chicken breasts that are first dipped in yogurt--they're cooked until crispy and golden.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 3

Number Of Ingredients 6

3 to 4 boneless skinless chicken breasts (about 1 lb)
3/4 cup Progresso™ Italian style panko crispy bread crumbs
1/2 cup chopped pecans
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 container (6 oz) Greek Fat Free plain yogurt
3 tablespoons olive oil or butter

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
  • In shallow dish, mix bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
  • In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

Nutrition Facts : Calories 600, Carbohydrate 22 g, Cholesterol 95 mg, Fat 4, Fiber 2 g, Protein 42 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g

CONTEST-WINNING PECAN-CRUSTED CHICKEN



Contest-Winning Pecan-Crusted Chicken image

After trying something similar at a restaurant, I created these impressive baked chicken breasts with a pecan coating. For a special night, I recommend them with mashed sweet potatoes and a side of cooked canned cherries. -Ramona Parris, Marietta, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3 egg whites
1 package (4.2 ounces) seasoned coating mix
1/2 cup chopped pecans
1/8 teaspoon Chinese five-spice powder
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 184 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 632mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

PECAN-CRUSTED CHICKEN



Pecan-Crusted Chicken image

With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

3/4 cup finely chopped pecans
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 large egg
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
MUSTARD SAUCE:
1/2 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon sugar
Pinch salt

Steps:

  • In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.

Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

CHILI PECANS



Chili Pecans image

Provided by Food Network

Time 25m

Yield about 2 cups

Number Of Ingredients 9

1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon brown sugar
1/4 teaspoon garlic powder
2 cups pecan halves (about 4 ounces)
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt

Steps:

  • To Make Ahead: Store in an airtight container for up to 1 week.
  • A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso.
  • Preheat oven to 275 degrees F. Line a large baking sheet with parchment paper.
  • Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.
  • Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.
  • Refrigerate chili pecans in an airtight container for up to 1 month.
  • Smoked paprika is available at specialty stores, Spanish markets and through La Tienda, tienda.com, (888) 472-1022.
  • Per 2-tablespoon serving: 102 calories; 22 g fat (2 g saturated fat, 12 g mono unsaturated fat); 0 mg cholesterol; 6 g carbohydrates; 3 g protein; 4 g fiber; 193 mg sodium; 178 mg potassium
  • 0 Carbohydrate Servings
  • Exchanges: 2 fat (mono)

MARY'S PECAN CRUSTED CHICKEN



Mary's Pecan Crusted Chicken image

Tired of plain old chicken, I put this together from ingredients I had on hand. With some say... garlic mashed potatoes, cranberry relish and a big salad... you can't miss. Enjoy !!

Provided by MaryLee

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 11

2 eggs
¼ cup milk
½ cup all-purpose flour
1 tablespoon poultry seasoning
1 ½ tablespoons ground cinnamon
1 cup chopped pecans
1 pinch white sugar
salt to taste
ground black pepper to taste
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 tablespoons olive oil

Steps:

  • In a small bowl, mix the eggs with the milk. Put aside.
  • In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
  • Dip the chicken in the egg mix, and press in the pecan mix.
  • Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.

Nutrition Facts : Calories 506.6 calories, Carbohydrate 20 g, Cholesterol 166.2 mg, Fat 33.1 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 4.7 g, Sodium 250.1 mg, Sugar 2.4 g

PECAN CRUSTED CHICKEN BREAST WITH CHILI CUMIN BUTTER



Pecan Crusted Chicken Breast with Chili Cumin Butter image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 19

2 cups all purpose flour
3 whole eggs
1/2 cup milk
2 tablespoons vegetable oil
2 cups bread crumbs
1 cup pecans, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Parmesan cheese
1 1/2 pounds boneless, skinless, chicken breast
1/4 cup vegetable oil for frying (more if necessary)
4 ounces unsalted butter
2 tablespoons ancho chili paste
1 tablespoon toasted and ground cumin seed
Several parsley sprigs, leaves only
Several cilantro sprigs, leaves only
1 tablespoon lime juice
1/2 teaspoon ground black pepper
Serving suggestion: lemon-steamed asparagus and herb scented rice

Steps:

  • For the breading process: Three separate containers (preferably flat and wide baking dishes or gratin dishes) will be needed; one for the flour, one for wet ingredients and one for the breading ingredients.
  • Place the flour into its chosen dish. Whisk the eggs together with the milk and 2 tablespoons oil. Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese until uniformly mixed.
  • Using a meat tenderizer or other flat object to pound the chicken breasts to a flat and uniformly 1/4-inch thick cutlet. Dip the cutlets, one at a time into the flour first, next the egg mixture and finally the dry breading mix. Try to keep one hand dry and work one hand wet or use tongs to transfer the chicken from one dish to another. When all of the chicken has been coated, place on a dish and refrigerate until ready to cook. This may be done in advance.
  • Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and ground black pepper in the bowl of a food processor. Pulse to combine well and remove. Lay a piece of waxed paper 12 by 16 inches out flat and scrape the flavored butter onto the waxed paper, at about 1/3 the length up, into a sausage shape. Roll the edge of the paper over the butter and enclose the butter to form a tube-shape. Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hours until it is brick hard. This butter may be made well in advance and keeps, frozen, for up to 1 month.
  • To cook the chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil until hot. Add the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook until golden brown about 6 minutes. Turn the chicken over and cook the second side for an additional 6 minutes until the center is cooked and the juices run clear. Transfer to a platter and keep warm.
  • Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices. After all the chicken has cooked, place 1 or 2 slices of butter on each piece of chicken, allowing the heat from the chicken to melt the butter into the chicken coating. Serve with lemon-steamed asparagus and herb scented rice.

HONEY MUSTARD PECAN CRUSTED CHICKEN



Honey Mustard Pecan Crusted Chicken image

Protein rich chicken breasts are coated in a crisp pecan and panko mixture and oven baked, then they are finished with a sweet and tangy honey mustard glaze. A flavorful, easy recipe that's sure to satisfy!

Provided by Jaclyn

Categories     Main Course

Time 35m

Number Of Ingredients 9

3/4 cup Fisher Pecans, (finely chopped*)
2/3 cup panko breadcrumbs
1 1/4 tsp paprika
3/4 tsp garlic powder**
Salt and freshly ground black pepper
2 1/2 Tbsp dijon mustard, (divided)
2 1/2 Tbsp mayonnaise, (divided)
2 Tbsp honey, (divided)
4 (6 - 7 oz) boneless skinless chicken breasts

Steps:

  • Preheat oven to 425 degrees. Line a 18 by 13-inch baking sheet with foil, place an oven safe cooling rack over on baking sheet and spray with non-stick cooking spray. Set aside.
  • In a shallow dish toss together pecans, breadcrumbs, paprika, garlic powder and season with pepper to taste.
  • In a small mixing bowl stir together 1 Tbsp dijon mustard, 1 Tbsp mayonnaise and 1/2 Tbsp honey
  • Pound chicken to even the thickness (about 1/2-inch). Dab dry with paper towels then brush top side of chicken with honey mustard mixture and season with salt.
  • Transfer one piece of chicken to panko mixture, honey mustard side down, press firm to get mixture to adhere on bottom. Brush top side of chicken piece with honey mustard mixture, season with salt then turn chicken and press to coat. Chicken should be very well covered with mixture, turn and press again on each side to coat well.
  • Transfer coated chicken to wire rack, repeat process with remaining pieces of chicken, leaving space between them on rack. Add any extra pecan mixture to tops of chicken and press down even. If you have olive oil cooking spray then spray tops of chicken with it (this is optional, just encourages browning of panko).
  • Bake chicken in oven until cooked through, center should register 165 degrees, about 20 - 25 minutes. If you find pecans are browning too quickly during baking then tent chicken with foil.
  • Meanwhile in a clean small mixing bowl stir together remaining 1 1/2 dijon mustard, 1 1/2 Tbsp mayonnaise and 1 1/2 Tbsp honey.
  • Drizzle chicken with honey mustard mixture and serve warm. Optionally you can garnish chicken with chopped parsley (about 1 1/2 tsp).

Nutrition Facts : Calories 462 kcal, Carbohydrate 20 g, Protein 40 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 578 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

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