Pecan Crusted Chicken With Raspberry Sauce Recipes

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 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.

HAZELNUT-CRUSTED CHICKEN WITH RASPBERRY SAUCE

Steps:

• For raspberry sauce:
• Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
• For chicken:
• Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
• Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
• Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
• Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
• Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

PECAN CRUSTED CHICKEN WITH RASPBERRY DRIZZLE

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 BLACKBERRY WINE SAUCE

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.

BRIE PECAN ROLLUPS WITH RASPBERRY SAUCE

Steps:

• Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
• Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
• Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
• To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
• Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.

PECAN CRUSTED CHICKEN WITH RASPBERRY SAUCE

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 PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Steps:

• For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
• Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
• Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
• For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
• To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

EASY BAKED PECAN CRUSTED CHICKEN RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter to a 13x9 baking dish and put the dish in the oven until the butter is melted. Remove the dish and set aside.
• Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.
• Pour the buttermilk into another shallow dish and add the beaten egg. Mix well.
• Add the breasts to the buttermilk egg mixture and let it marinate for at least 10 minutes.
• After letting the breasts soak in the buttermilk and egg mixture, work with one piece at a time, remove them, and let any excess drip off. Then, dredge each piece in the pecan flour mixture, making sure they are completely covered.
• Then, take the breast and place it in the baking dish with the melted butter. Turn each piece over and make sure both sides are coated with butter. Repeat with the remaining breasts.
• Sprinkle the coarsely chopped pecans evenly over the top of each breast and lightly press the pecans in.
• Bake for 18 to 20 minutes or until the chicken reaches 165 degrees as measured on an instant-read meat thermometer.
• Optional, garnish with chopped parsley.
• Serve immediately.

HONEY MUSTARD PECAN CRUSTED CHICKEN

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).

SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE

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.