Pecan Crusted Chicken With Blackberry Wine Sauce Recipes

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PECAN CRUSTED CHICKEN WITH BLACKBERRY WINE SAUCE



Pecan Crusted Chicken With Blackberry Wine Sauce image

I haven't tried this recipe yet, but I thought it sounded so good I just had to post it for future preparation.

Provided by Dreamgoddess

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, about 5 oz each
salt and pepper, to taste
1/2 cup half-and-half cream
1 large egg, beaten
1 cup ground pecans
1/4 cup breadcrumbs
1/2 cup flour
4 tablespoons vegetable oil
1 cup blackberry preserves, seedless
1 cup red wine

Steps:

  • Preheat the oven to 350 degrees.
  • Season the chicken with salt and pepper.
  • In a bowl, combine the milk and egg.
  • In another bowl, combine the pecans, bread crumbs and flour.
  • Dip the chicken in the milk and egg, then coat with the pecan mixture.
  • Saute the chicken in oil until browned on all sides.
  • Transfer the chicken to a baking dish.
  • Bake at 350 degrees for about 10 minutes, or until the juices run clear when pierced at the thickest part.
  • Sauce: combine the preserves and wine in a saucepan and heat through, stirring occasionally.
  • Serve the chicken with the blackberry wine sauce drizzled over it.

Nutrition Facts : Calories 971, Fat 51.9, SaturatedFat 10, Cholesterol 150.5, Sodium 199.2, Carbohydrate 78.6, Fiber 4.2, Sugar 40.8, Protein 38

PECAN CRUSTED CHICKEN WITH RASPBERRY DRIZZLE



Pecan Crusted Chicken With Raspberry Drizzle image

Easy crispy chicken with a simple raspberry sauce. You could also do this with boneless breasts if you like, but thighs are so much more flavorful and give the dish that extra boost. Adjust the cook time to about 25 minutes if using boneless breasts. This recipe was a contest entry for RSC #11.

Provided by IHeartDogs

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

2 skinless chicken thighs, bone-in (not too small)
1/4 cup all-purpose flour
1/8 teaspoon ground cayenne pepper
1/4 teaspoon salt, divided
fresh ground pepper
1 egg
1 tablespoon milk
6 tablespoons finely chopped pecans
2 tablespoons dry unseasoned breadcrumbs
2 tablespoons seedless raspberry preserves
2 tablespoons Dijon mustard
2 teaspoons honey

Steps:

  • Preheat oven to 425°F.
  • Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
  • Mix egg and milk in another small bowl.
  • Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
  • Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
  • Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
  • While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
  • Place chicken on plate and drizzle with raspberry sauce.

PECAN CRUSTED CHICKEN WITH RASPBERRY SAUCE



Pecan Crusted Chicken With Raspberry Sauce image

Make and share this Pecan Crusted Chicken With Raspberry Sauce recipe from Food.com.

Provided by Vicki in CT

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup pecans
1 pinch salt
1/4 cup all-purpose flour
1 egg, beaten
4 -6 chicken cutlets (or boneless skinless chicken breasts)
1/2 cup raspberry preserves
2 tablespoons honey
1 teaspoon balsamic vinegar
olive oil

Steps:

  • In food processor (or can finely chop with knife) chop pecans; add flour and salt.
  • Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
  • Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
  • Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
  • Drizzle warmed sauce over chicken to serve.

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 CHICKEN



Pecan Chicken image

A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons Dijon mustard
MAPLE-DIJON SAUCE:
1/4 cup maple syrup
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

PECAN CHICKEN WITH BOURBON SAUCE



Pecan Chicken With Bourbon Sauce image

This is a restaurant recipe that I modified slightly. The bourbon sauce is wonderful, either pooled beneath the chicken and/or drizzled over the top. This recipe makes a lot of sauce. You can save some of the extra sauce for use later or drizzle the sauce over your veggies! Great pecan taste and crunch. Make sure you adjust your heat, while cooking the chicken, so the pecan coating does not burn. Don't skip the green onion to sprinkle over the finished product, it is part of the whole taste sensation! This recipe works for a weekly night dinner or even for company. Enjoy!

Provided by LifeIsGood

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup pecans, finely chopped (make sure the pieces are small)
1/2 cup seasoned dry bread crumb
2 eggs
1 tablespoon water
4 boneless skinless chicken breast halves
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup Dijon mustard
1/4 cup dark brown sugar (make sure you use dark)
2 tablespoons bourbon whiskey
2 tablespoons low sodium soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onion

Steps:

  • Mix together the pecans and bread crumbs, on a plate.
  • Beat the eggs and water in a pie plate.
  • Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
  • Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
  • Dip the chicken breasts, both sides, into the eggs.
  • Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
  • Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
  • Meanwhile, in a small saucepan, whisk together the dijon mustard, dark 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 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
  • Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
  • You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!

SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE



Southern Pecan crusted Chicken with Mustard sauce image

Very good crusted chicken!! and quick too. When I don't have sour cream around I have used yogurt instead, it works well.

Provided by Derf2440

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup pecans
2 tablespoons cornstarch
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard (keens)
2 tablespoons fresh parsley, chopped
1 egg
4 boneless skinless chicken breasts
2 tablespoons vegetable oil
1/2 cup light sour cream (I use no fat sour cream)
2 tablespoons Dijon mustard
1/2 teaspoon sugar
1 pinch salt

Steps:

  • In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
  • Whirl in parsley.
  • Transfer to shallow bowl;set aside.
  • In separate shallow bowl, beat egg.
  • Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
  • (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
  • Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
  • Serve with chicken.

THE LADY AND SONS PECAN CHICKEN ( PAULA DEEN )



The Lady and Sons Pecan Chicken ( Paula Deen ) image

A true Southern delicacy from the landmark Savannah restaurant, "The Lady and Sons". To really be authentic, drizzle warm honey over the chicken. From "The Lady & Sons Savannah Country Cookbook" by Paula H. Deen.

Provided by yooper

Categories     Breakfast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 tablespoons butter
1 cup buttermilk
1 egg, lightly beaten
1 cup all-purpose flour
1 cup ground pecans
1 tablespoon salt
1 tablespoon paprika
1/8 teaspoon pepper
1/4 cup sesame seeds
2 (2 1/2 lb) chicken, cut into quarters or 2 (2 1/2 lb) pecan halves

Steps:

  • Preheat oven to 350°F.
  • Melt butter in a 10 x 15-inch baking pan.
  • In a shallow dish, combine buttermilk and egg.
  • In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
  • Dip chicken in buttermilk, then in flour.
  • Place skin side down in melted butter.
  • Turn to coat and leave skin side up.
  • Sprinkle with pecan halves.
  • Bake for 1 1/4 hours.

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