PECAN CHICKEN
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
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.
PRALINE CHICKEN
Boneless chicken breasts are covered in a pecan praline glaze. The Creole seasoning cuts back some of the sweetness. Dark Karo® syrup can be used in place of the maple syrup if that's what you have.
Provided by cariet87
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a casserole dish.
- Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
- Dip floured chicken in the egg and again coat with flour.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
- Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
- Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
- Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 756.5 calories, Carbohydrate 104.7 g, Cholesterol 114.7 mg, Fat 28.7 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 11.6 g, Sodium 331.9 mg, Sugar 67.4 g
PECAN CRUSTED CHICKEN WITH PRALINE CREAM
This recipe comes from one of our local cookbooks by Chef John Folse and Boscobel Cottage Plantation.
Provided by Luby Luby Luby
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In heavy saucepan heat oil over medium heat.
- Combine flour and pecans and season to taste using salt, pepper, thyme and basil.
- In mixing bowl combine egg, water and milk.
- Using a wire whisk whip ingredients until well blended.
- Season eggwash with salt and pepper.
- Dip chicken in eggwash and then in pecan flour shaking off excess.
- Pan fry chicken until golden brown on both sides or approximately 7 to 10 minutes.
- Remove and keep warm.
- Drain all but 1 tablespoon of oil from skillet keeping pan drippings.
- Add pecans and saute 1 minute.
- Remove from heat and deglaze with praline liqueur.
- Return to flame being careful as liqueur will ignite.
- Add heavy whipping cream and bring to rolling boil then reduce to a simmer.
- Reduce cream to one half volume.
- Season to taste using salt and pepper.
- Place chicken breast in the center of a ten inch plate and top with 2 ounces of the praline cream.
Nutrition Facts : Calories 941.8, Fat 79, SaturatedFat 26.6, Cholesterol 239.6, Sodium 143.9, Carbohydrate 22.3, Fiber 2.8, Sugar 1.1, Protein 37.8
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.
MARY'S PECAN CRUSTED CHICKEN
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
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
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
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
PECAN CRUSTED CHICKEN
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
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.
THE LADY AND SONS PECAN CHICKEN ( PAULA DEEN )
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
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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