Honey Pecan Chicken Recipes

HONEY PECAN CHICKEN

Steps:

• Cut chicken into 1-inch pieces. Place in a medium bowl and pour buttermilk on top. Refriegrate for 1 to 4 hours.
• Combine flour, garlic powder, salt, and cayenne in a shallow bowl.
• Drain off buttermilk from chicken and toss chicken pieces in flour mixture to coat. Let chicken pieces sit for 20 minutes.
• Pour 1/2 inch oil into a large pan. Heat oil until hot. It should sizzle when you drop a pinch of flour in it.
• Fry chicken just until browned. Remove to paper towels to drain. Place in a 9-inch square baking dish.
• In a medium saucepan, melt butter. Add honey, cayenne, and a pinch of salt. Bring to a boil and cook and stir until thickened some. Stir in pecans.
• Pour honey mixture over chicken pieces. Bake in a 350 degree oven for 15 minutes.

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

HONEY PECAN CHICKEN

Steps:

• Preheat oven to 350°.
• Mix soy sauce and honey and pour into paper plate or whatever you use when coating/battering food.
• Mix pecans and crunchy thing in another paper plate.
• Roll one chicken breast around in liquid mixture to completely coat and then press firmly into crumbs to coat top and bottom. If there's extra left in plate when you're done, press it onto the tops of the chicken.
• Transfer to baking sheet (lined with foil makes easy cleanup) and bake 20 minutes or until cooked throughout.

HONEY PECAN CHICKEN STRIPS

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

ANOTHER HONEY PECAN CHICKEN

Steps:

• Stir the contents of the vegetable seasoning packet, butter and water in a bowl to melt the butter.
• Add the 1/2 cup orange juice, stuffing crumbs and pecan pieces.
• Stir just to moisten.
• Mix honey and the 2 tablespoons orange juice.
• Arrange chicken in a single layer in a 9 x 13 inch bake dish.
• Spoon 1/2 of the honey mixture over the chicken.
• Press 1/2 cup stuffing on each chicken breast.
• Wrap 1 slice of bacon around each one.
• Spoon remaining honey mixture over the bacon.
• Bake 40 minutes at 375 degrees or until cooked through.

HONEY PECAN CHICKEN CUTLETS

Steps:

• Dredge the cutlets in flour, shaking off excess.
• Heat two tablespoons margarine in a heavy skillet over medium heat.
• Add the cutlets and brown on both sides, about 5-6 minutes.
• Stir together the remaining tablespoon margarine, honey and pecans.
• Add to the skillet, stir gently.
• Cover and simmer gently for 7-8 minutes.
• Remove cutlets to a serving platter, pour sauce over and serve.

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.

PECAN-CRUSTED HONEY CHICKEN

Steps:

• Heat oven to 375°F. Mix mustard, honey and lemon juice; brush onto both sides of each chicken breast. Place in single layer in shallow pan.
• Combine nuts, bread crumbs and margarine. Sprinkle over chicken; press lightly into chicken to secure.
• Bake 20 to 25 min. or until chicken is done (165°F).

AWESOME HONEY PECAN PORK CHOPS

Steps:

• In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
• In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
• Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

HONEY-PECAN CHICKEN

Steps:

• Heat coals or gas grill for direct heat.Prepare Honey-Pecan Sauce. Mix remaining ingredients except chicken in small 1-quart saucepan. Cook over low heat 5 minutes, stirring occasionally. Mop or brush margarine mixture over chicken.Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat 25 to 35 minutes turn. Mop with margarine mixture. Cover and grill 35 to 45 minutes longer, turning and mopping 2 or 3 times with margarine mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining margarine mixture. Serve chicken with Honey-Pecan Sauce.1 Serving: Calories 560 (Calories from Fat 340) Fat 38g (Saturated 9g) Cholesterol 130mg Sodium 530mg Carbohydrate 15g (Dietary Fiber 0g) Protein 40g% Daily Value: Vitamin A 28% Vitamin C 2% Calcium 2% Iron 10%Diet Exchanges: 1 Starch, 5 Medium-Fat Meat, 2 FatHoney-Pecan Sauce3 tablespoons honey2 tablespoons margarine or butter, melted2 tablespoons chopped pecans, toasted (see Betty's Tip)2 teaspoons lemon juice1 teaspoon mustardMix all ingredients. Makes about 1/2 cup.Betty's TipToasting the pecans adds a flavor boost to the nuts and gives them nice crunch. To toast, cook in a small skillet over medium-low heat 5 to 7 minutes, stirring frequently, until they begin to brown, then stir constantly until they are golden brown.