PECAN-CRUSTED STUFFED CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Place the chicken breasts between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick (a meat mallet or wooden spoon works well). Pat the chicken dry and sprinkle liberally with salt and pepper on both sides. Sprinkle the goat cheese lengthwise on one half of each breast; then sprinkle with dill, orange zest and more salt and pepper. Fold in the short ends--like folding a burrito--then, starting on the half with cheese, roll up into a tight cylinder. Close the seams with toothpicks.
- Whisk the eggs in a wide, shallow dish. In a separate dish, combine the breadcrumbs and ground pecans. Sprinkle the stuffed chicken with salt and pepper. Dip in the egg mixture and then in the breadcrumb mixture; shake off excess breading.
- Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil. Bake to an internal temperature of 160 degrees F, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.
- Remove the toothpicks. Serve garnished with dill sprigs.
PECAN-STUFFED CHICKEN BREAST
Provided by Daphne Brogdon
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight.
- Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.
- Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling.
- Heat the canola oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes.
- Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve.
- To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side.
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.
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 ENCRUSTED STUFFED CHICKEN BREASTS
Boneless chicken breasts are stuffed with cheese and stuffing mix and encrusted with a delicious pecan and bread crumb mixture.
Provided by Chad Hammond
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.
- Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
- Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.
- Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.
- Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
- Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 831 calories, Carbohydrate 66.5 g, Cholesterol 207.9 mg, Fat 42.3 g, Fiber 4.7 g, Protein 46.3 g, SaturatedFat 15.8 g, Sodium 1303.4 mg, Sugar 3.5 g
BAKED CHICKEN ON PECAN STUFFING
As we are now only two I find that a couple of chicken breasts is much better than a whole chicken and dealing with all the leftovers. Since I'm diabetic I use apple juice in place of apple jelly and it still tastes very good, also, I cook the veggie's in some chicken stock instead of butter..
Provided by Annacia
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook onion, celery, apple in butter in skillet 5 minutes. Add 1/2 teaspoon each salt, sage, pepper. Mix in bowl with bread. Drizzle with chicken broth, egg. Stir in 1/2 cup nuts, raisins. Spread in 13 x 9 x 2-inch pan. Top with chicken and sprinkle with remaining salt.
- Bake in 400 degree F oven 30 minutes. Melt jelly, remaining sage, cinnamon in saucepan; brush on chicken. Top with remaining nuts. Bake 15 more minutes.
Nutrition Facts : Calories 722.3, Fat 33.1, SaturatedFat 9.8, Cholesterol 122.2, Sodium 1371.4, Carbohydrate 81.8, Fiber 6.5, Sugar 27.9, Protein 27.9
HERBED PECAN STUFFING
"From Logan, Utah, Edie DeSpain says, "I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste."
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.
Nutrition Facts : Calories 255 calories, Fat 17g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 564mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
More about "baked chicken on pecan stuffing recipes"
CHICKEN AND STUFFING OVEN BAKE - KITCHEN DIVAS
From kitchendivas.com
EASY BAKED PECAN CRUSTED CHICKEN
From gritsandpinecones.com
CRANBERRY PECAN STUFFED CHICKEN RECIPE - PEG'S HOME …
From pegshomecooking.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
10 BEST BAKED CHICKEN BREAST WITH STUFFING RECIPES
From yummly.com
BAKED PECAN-CRUSTED CHICKEN TENDERS | FOOD CHANNEL
From foodchannel.com
BAKED CHICKEN BREASTS WITH ORANGE, GRAPE AND PECAN STUFFING
From aceline.media
PECAN CRUSTED CHICKEN - THE SEASONED MOM
From theseasonedmom.com
RECIPES FOR BAKED CHICKEN ON PECAN STUFFING
From cooktime24.com
PECAN CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
From onceuponachef.com
BAKED CHICKEN ON PECAN STUFFING RECIPE - WEBETUTORIAL
From webetutorial.com
BAKED CHICKEN AND SPINACH STUFFING - MOM LOVES BAKING
From momlovesbaking.com
BAKED PECAN-CRUSTED CHICKEN TENDERS – AMERICAN PECANS
From americanpecan.com
RECIPE: CAJUN CHICKEN WITH PECAN STUFFING BALLS AND GRAVY (FREEZE …
From recipelink.com
PECAN CRUSTED BAKED CHICKEN TENDERS - TWO PURPLE FIGS
From twopurplefigs.com
PECAN CRUSTED CHICKEN - JO COOKS
From jocooks.com
BAKED WHOLE CHICKEN WITH STUFFING - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
OVEN BAKED PECAN CRUSTED CHICKEN - THYME & JOY
From thymeandjoy.com
CHICKEN STUFFING BAKE RECIPE - EATING ON A DIME
From eatingonadime.com
DUMP-AND-BAKE CHICKEN STUFFING CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
10 BEST BAKED CHICKEN WITH STOVE TOP STUFFING RECIPES - YUMMLY
From yummly.com
BAKED PECAN CRUSTED CHICKEN TENDERS WITH CREOLE SAUCE
From everydayeileen.com
STUFFING CRUSTED BAKED CHICKEN - A FAMILY FEAST®
From afamilyfeast.com
BAKED CHICKEN WITH PECAN STUFFING ON BAKESPACE.COM
From bakespace.com
STUFFED PECANS - RECIPES - COOKS.COM
From cooks.com
PECAN CRUSTED CHICKEN {JUICY & TENDER!} - FEELGOODFOODIE
From feelgoodfoodie.net
HONEY MUSTARD PECAN-CRUSTED CHICKEN - COOKING CLASSY
From cookingclassy.com
BAKED CHICKEN ON PECAN STUFFING RECIPE - FOOD.COM
From pinterest.com
BAKED PECAN CRUSTED CHICKEN - JOE'S HEALTHY MEALS
From joeshealthymeals.com
BAKED CHICKEN WITH ORANGE PECAN STUFFING HERE’S AN... - ROBIN'S …
From robins-recipes.tumblr.com
CHICKEN AND HERB STUFFING BAKE | PERDUE®
From perdue.com
RECIPE: CHICKEN WITH PECAN STUFFING AND PEACH GLAZE (CASSEROLE …
From recipelink.com
CHICKEN STUFFING CASSEROLE - SPEND WITH PENNIES
From spendwithpennies.com
BAKED PECAN CHICKEN RECIPE | MYRECIPES
From myrecipes.com
CHICKEN BREASTS WITH PECAN - SAUSAGE STUFFING - RECIPE | COOKS.COM
From cooks.com
APPLE PECAN STUFFING - HOME. MADE. INTEREST.
From homemadeinterest.com
BAKED CHICKEN ON PECAN STUFFING - CHAMPSDIET.COM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #fruit #poultry #easy #nuts #chicken #meat #chicken-breasts #3-steps-or-less
You'll also love
Related Search