Pecancrustedhoneychicken Recipes

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PECAN CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE



Pecan Crusted Chicken Breasts With Honey-Dijon Sauce image

This is one of my recipes that is a combination of several recipes I found. The pecans give the chicken a nice texture. I really love that it takes under 1/2 hour from start to finish and is a good solid main course.

Provided by Heather N.

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup butter
3 tablespoons Dijon mustard
1 tablespoon honey
6 ounces pecans, finely ground (about 1.5 cups)
8 boneless chicken breast halves, pounded to 1/4-inch thick
1 tablespoon vegetable oil
2/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In saucepan, melt 6T butter.
  • Whisk in 2T mustard and 1T honey until blended.
  • Scrape into a shallow dish.
  • Place ground pecans in a separate shallow dish.
  • Dip chicken into mustard mixture 1st then dredge with pecans.
  • In a large frying pan, heat the remaining 2T butter & oil over medium heat
  • Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
  • Place on serving dish and cover with foil to keep warm.
  • Discard all but 2T of fat from pan and reduce heat to low.
  • Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
  • Cook just until heated through, do NOT boil.
  • Serve over chicken.
  • I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

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.

HONEY-PECAN CHICKEN



Honey-Pecan Chicken image

Make and share this Honey-Pecan Chicken recipe from Food.com.

Provided by Psugrl

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup pecans
2 tablespoons corn flake crumbs
2 tablespoons honey
1 tablespoon reduced-fat soy sauce
4 (5 ounce) boneless skinless chicken breasts

Steps:

  • preheat oven to 425.
  • line baking sheet with foil.
  • finely chop the pecans in a food processor.
  • Sprinkle pecans and cornflake crumbs on a sheet of wax paper.
  • Combine the honey and soy sauce in a shallow bowl.
  • dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat.
  • Arrange on the baking sheet in a single layer; spray lightly with nonstick spray.
  • Bake until the chicken is cooked through, about 5 minutes on each side.

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.

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