Pecan Crusted Chicken Drumettes With Dried Cherry Salsa 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 CRUSTED CHICKEN SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
• Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
• On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.

MARY'S PECAN CRUSTED CHICKEN

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.

PECAN-CRUSTED CHICKEN

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.

PECAN CRUSTED CHICKEN

Steps:

• For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
• For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
• Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
• Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
• Whisk the eggs in another shallow bowl.
• Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
• Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.

PECAN CRUSTED CHICKEN

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 FISH FILLETS

Steps:

• Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
• Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
• Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.

PECAN CRUSTED CHICKEN

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.

PECAN CRUSTED CHICKEN DRUMETTES WITH DRIED CHERRY SALSA

Steps:

• Preheat oven to 400 degrees.
• Make the salsa by combining the last 6 ingredients in a food processor. Cover and pulse until nearly smooth.
• Let stand at room temperature for at least 30 minutes. Or refrigerate, covered, for several days and then bring to room temperature before serving.
• Grease a large baking pan, or cover with parchment paper.
• Combine the pecans, flour, cornmeal, salt and pepper in a shallow dish or pie plate.
• Pour can of evaporated milk in a second dish or pie plate.
• Dip drumettes in milk and then in the pecan mixture, coating well.
• Arrange the chicken in the prepared baking pan and drizzle with the melted butter.
• Bake for 30 - 35 minutes, until the chicken is no longer pink.
• Serve with the salsa.
• Dip the drumettes.

PECAN CRUSTED CHICKEN WITH STRAWBERRY CHIPOTLE SALSA

Steps:

• To begin, you'll saute the red onion in a skillet with the coconut oil. When they are just tender, toss in the diced strawberries and a minced chipotle pepper. Stir these together and let them cook for about 4 minutes or until slightly softened. Stir in the honey and 1/4 teaspoon of salt. Remove it from the heat and set this aside for now.
• Lightly salt & pepper each side of the chicken cutlets and set them aside for a moment.
• In a dish, combine the finely chopped pecans and the Panko bread crumbs. Stir them together and set it aside.
• Place the chicken cutlets in a large zip-lock bag, and pour in the yogurt. Close the bag and give it a shake to thoroughly coat the chicken with the yogurt.
• Remove the chicken fillets from the bag and dredge them in the breading mixture, coating both sides.
• In two large non-stick skillets, heat a tablespoon each of butter and extra virgin olive in each skillet over medium high heat.
• Cook the chicken until it is golden brown on each side and cooked through, about 5 minutes per side. Add additional butter & oil if needed.
• Serve the chicken topped with your wonderful strawberry chipotle salsa.
• Enjoy!

PECAN-CRUSTED CHICKEN NUGGETS

Steps:

• Preheat oven to 400°. Place cornflakes, parsley, salt, garlic powder and pepper in a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl. Dip chicken in milk, then roll in crumb mixture to coat., Place on a greased baking sheet; spritz chicken with cooking spray. Bake 12-16 minutes or until chicken is no longer pink, turning once halfway through cooking.