EASY BAKED PECAN CRUSTED CHICKEN RECIPE
Easy Pecan Crusted Chicken checks all of the boxes! Not only are the chicken breasts tender and juicy, but the crunchy, buttery, pecan coating gives each bite a whole new flavor and texture dimension.
Provided by Sharon Rigsby
Categories Main Course Main Dish
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 395 kcal, Carbohydrate 10 g, Protein 54 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 222 mg, Sodium 634 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
WALNUT-CRUSTED CHICKEN BREAST
I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
- Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
- Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
- Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
- Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g
CONTEST-WINNING PECAN-CRUSTED CHICKEN
After trying something similar at a restaurant, I created these impressive baked chicken breasts with a pecan coating. For a special night, I recommend them with mashed sweet potatoes and a side of cooked canned cherries. -Ramona Parris, Marietta, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 184 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 632mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
PECAN-CRUSTED CHICKEN
With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
PECAN BREADED CHICKEN BREASTS
Very flavorful twist to fried chicken!
Provided by Rhoda McIntosh
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- On waxed paper, combine pecans, flour, and salt.
- Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
- In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 15 g, Cholesterol 83.7 mg, Fat 30.3 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 7.1 g
CHICKEN FILETS WITH PECAN OR WALNUT CRUST
Deliciously moist and crunchy chicken with a tangy apricot - ginger - soy dipping sauce. Serve it with cous-cous or rice pilaw and your favorite veggies of the season.
Provided by gemini08
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put pecans and bread crumbs together in a food processor and and pulse a couple of times until mixture is finely ground and well mixed, empty on a plate.
- Lightly pound filets between two sheets of wax paper, moisten them with a dash of lemon juice and add salt to taste.
- Dredge filets on both sides in crumb - nut mixture, using the palm of your hand to pat it on, shake off excess.
- Heat coconut oil In a heavy skillet, add chicken and saute on both sides until nice and brown. Turn only once. Work in batches if necessary.
- Do not let the oil get too hot otherwise the nuts will turn bitter.
- In a small skillet heat apricot jam and soy sauce with the rest of the lemon juice, add grated ginger and chili flakes to taste. Heat through.
- Divide chicken filets between 4 heated plates, garnish with lemon wedge and cilantro.
- Serve with dipping sauce. Enjoy!
Nutrition Facts : Calories 864.1, Fat 61.8, SaturatedFat 29.4, Cholesterol 92.8, Sodium 1326.3, Carbohydrate 44.1, Fiber 4.3, Sugar 15.9, Protein 38.6
WALNUT CRUSTED CHICKEN BREASTS WITH PEACH SAUCE
Make and share this Walnut Crusted Chicken Breasts with Peach Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375F.
- Trim the boneless chicken breasts and pound out evenly.
- Mix the preserves, honey, mustard and 1/4 cup of the chicken stock in a bowl.
- In another bowl, take the flour and finely chopped walnuts and mix together.
- Dip the chicken breasts in the peach mixture and drain slightly.
- Then roll the breasts in the walnut mixture and pat down.
- Place onto a baking pan and bake for 20-25 minutes, or until juices run clear when chicken in pierced with a fork or knife.
- To make the sauce: put the peach mixture in a small pan.
- Then add the cornstarch to the remaining chicken stock and mix.
- Add the chicken stock to the peach mixture and bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Season with salt and pepper to taste.
- Remove the chicken from the oven and plate.
- Take the sauce and nap it across the chicken breast, then serve, with lots of steamed veggies.
- Note: This recipe is very flavourful as it is, but if you want a bit more richness, you can drizzle 1/4 cup of melted butter over the breasts before baking.
Nutrition Facts : Calories 682.1, Fat 42.1, SaturatedFat 4.5, Cholesterol 77.3, Sodium 293.2, Carbohydrate 45, Fiber 4.5, Sugar 24.1, Protein 36.5
More about "chicken filets with pecan or walnut crust recipes"
BAKED PECAN-CRUSTED CHICKEN TENDERS - FOOD CHANNEL
From foodchannel.com
10 BEST CHICKEN FILLET RECIPES | YUMMLY
From yummly.com
PECAN-CRUSTED DIJON CHICKEN - THE SAVVY SPOON
From thesavvyspoon.com
PECAN CRUSTED CHICKEN - THE SEASONED MOM
From theseasonedmom.com
CHICKEN WITH WALNUT CRUST AND SAUTéED LEEKS - DAIRY …
From dairyfarmersofcanada.ca
UNBELIEVABLE WALNUT CRUSTED CHICKEN - SALLY'S BAKING …
From sallysbakingaddiction.com
PECAN CRUSTED CHICKEN RECIPE - COOKING MADE HEALTHY
From cookingmadehealthy.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
PECAN CRUSTED CHICKEN - JO COOKS
From jocooks.com
4.8/5 (12)Calories 454 per servingCategory Dinner, Lunch
CHICKEN FILETS WITH PECAN OR WALNUT CRUST RECIPE - WEBETUTORIAL
From webetutorial.com
PECAN CRUSTED BAKED CHICKEN TENDERS - TWO PURPLE FIGS
From twopurplefigs.com
OVEN "FRIED" CHEESY CHICKEN BREASTS WITH A PECAN CRUST RECIPE
From cookingchanneltv.com
HONEY PECAN CHICKEN BREASTS (30 MINUTE MEAL ... - SPRINKLES AND …
From sprinklesandsprouts.com
PECAN CRUSTED CHICKEN - WELL SEASONED STUDIO
From wellseasonedstudio.com
PECAN-CRUSTED CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
PECAN & WALNUT-CRUSTED CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
PECAN CRUSTED CHICKEN SHEET PAN DINNER ⋆ REAL HOUSEMOMS
From realhousemoms.com
WALNUT CRUSTED LEMON CHICKEN PICCATA - WHOLESOMELICIOUS
From wholesomelicious.com
PECAN CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE – WELLPLATED.COM
From wellplated.com
PECAN-CRUSTED CHICKEN WITH MUSTARD SAUCE RECIPE - FOOD & WINE
From foodandwine.com
PECAN CRUSTED CHICKEN - LOW CARB, KETO, GLUTEN-FREE, PALEO
From joyfilledeats.com
CHICKEN BREAST FILLETS PECAN-CRUSTED - FRESH AND NATURAL FOODS
From freshandnaturalfoods.com
PECAN CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
From onceuponachef.com
BAKED PECAN CRUSTED CHICKEN FINGERS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WALNUT CRUSTED CHICKEN - HINT OF HEALTHY
From hintofhealthy.com
PECAN CRUSTED HEALTHY FRIED CHICKEN - GOOD DINNER MOM
From gooddinnermom.com
CHICKEN FILETS WITH PECAN OR WALNUT CRUST RECIPE - DEEP …
From pinterest.com
OVEN-FRIED CHICKEN BREASTS WITH PECAN CRUST - SEATTLE BACKPACKERS …
From seattlebackpackersmagazine.com
HONEY MUSTARD PECAN-CRUSTED CHICKEN - COOKING CLASSY
From cookingclassy.com
PECAN CRUSTED CHICKEN {JUICY & TENDER!} - FEELGOODFOODIE
From feelgoodfoodie.net
CHICKEN FILETS WITH PARMESAN WALNUT CRUST RECIPE
From citchn.com
CHICKEN FILLETS WITH PEANUT CRUST IN ORANGE SAUCE
From bosskitchen.com
PECAN CRUST CHICKEN - BETTER HOMES & GARDENS
From bhg.com
PECAN CHICKEN DINNER (GLUTEN FREE, HEALTHY) - OUR SALTY KITCHEN
From oursaltykitchen.com
PECAN CRUSTED CHICKEN - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
SOLE FILLETS WITH PECAN-OAT CRUST RECIPE - EASY KITCHEN
From easykitchen.com
PECAN PARMESAN CRUSTED CHICKEN - FOOD CHANNEL
From foodchannel.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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #thai #vietnamese #dinner-party #romantic #chicken #deep-fry #stove-top #indonesian #meat #chicken-breasts #taste-mood #savory #equipment #presentation #served-hot #technique
You'll also love