Roasted Pecan Chicken 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.

ROASTED CHICKEN WITH PECANS AND CRANBERRIES

Steps:

• Preheat oven to 375°F Place the pecans on a baking sheet and place in the oven. Roast until they are browned, 5 to 8 minutes. Remove from the oven to cool; set aside.
• Combine butter, ¼ cup pecans and thyme leaves in a small dish.
• Loosen skin from breast and legs of chicken. Place ½ of butter mixture in a thin layer under the skin. Rub the oil on the outside of the chicken. Season the outside and inside cavity with salt and pepper. Arrange the chicken, breast side up, in a roasting pan with a rack. Roast for 55 to 60 minutes or until the juices from the thickest part of the thigh run clear and a meat thermometer inserted at that point registers 165°F Remove from the oven and allow to rest 10-15 minutes before carving.
• Prepare the cranberry relish: While the chicken is cooking, combine the cranberries, sugar, orange juice and ½ cup water in a medium saucepan, bring to a simmer over medium heat and cook until the cranberries start to burst, 8-10 minutes. Strain the cranberries out and reduce the cooking liquid for 2-3 minutes over medium heat or until it becomes syrupy. Stir in the red wine vinegar. Pour the liquid over the cranberries and stir in ¼ cup pecans.
• Arrange the dish: Melt the remaining butter mixture in the microwave on HIGH heat for 20 to 30 seconds. Carve the chicken into pieces and pour a little of the pecan butter on each pieces and arrange them on a platter with the cranberry relish. Sprinkle with remaining ¼ cup pecans. Serve immediately.

PECAN CHICKEN

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.

ROASTED PECANS

Steps:

• Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.

ROASTED PECAN-GOAT CHEESE CHICKEN

Steps:

• In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process until mixture forms a paste.
• Preheat oven to 400ºF. Coat a 13x9x2" roasting pan with nonstick cooking spray.
• Carefully loosen skin on chicken breast by gently working fingers under the skin starting from both the neck and body cavity ends. Be careful not to pierce or tear the skin.
• Push cheese mixture in an even layer on chicken breasts, underneath the skin. Secure skin with wooden picks. Tie legs together.
• Place lemon and onion slices in bottom of roasting pan.
• Arrange chicken in roasting pan on onion and lemon slices. Add wine and 2/3 cup broth.
• Roast, uncovered, for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180ºF. Baste occasionally with pan juices during baking.
• If necessary, tent with foil toward end of cooking to prevent overbrowning.
• Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.
• To make gravy: Stir cornstarch into water until mixed.
• Add 2/3 cup broth to pan juices and bring to a boil. Stir in cornstarch mixture and cook, stirring, until thickened.
• Carve chicken and serve with gravy.

ROASTED PECAN CHICKEN

Steps:

• 1. Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste.
• 2. Process until mixture forms a paste.
• 3. Roast Chicken: Preheat oven to 400.
• 4. Carefully loosen skin on chicken breast by gently working fingers under the skin starting from both the neck and body cavity ends.
• 5. Be careful not to pierce or tear the skin.
• 6. Spread cheese mixture in an even layer in chicken breast underneath the skin.
• 7. Pull skin back over cheese layer and secure with wooden picks.
• 8. Tie chicken legs together.
• 9. Arrange chicken in a 13x9x2\" baking pan on a bed of onion and lemon slices.
• 10. Add wine and 2/3 cup broth.
• 11. Roast, uncovered, at 400 for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180.
• 12. Baste occasionally with pan juices during baking.
• 13. If necessary, tent with foil toward end of cooking to prevent overbrowning.
• 14. Remove chicken from pan and keep warm.
• 15. Strain pan juices, discarding lemon and onion slices.
• 16. Skim fat from pan juices.