MAPLE-PECAN-CRUSTED CHICKEN
For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.
Provided by Greubel Rosie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
- Mix maple syrup, mayonnaise, and salt together in a bowl.
- Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
- Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 17.1 g, Cholesterol 65.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 1.7 g, Sodium 181.5 mg, Sugar 6.3 g
BOURBON PECAN CHICKEN
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Provided by PGRAFF
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
- In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g
STICKY MAPLE BOURBON CHICKEN
This recipe is a match made in heaven between bourbon, fresh thyme, and maple syrup. It's also a really cool method that is universal for preparing almost anything. The basic idea is that whatever is being cooked (pork, vegetables, or in this case, chicken) is made delicious and "sticky" by adding a sweetener to a pan sauce and then reducing it while dinner cooks in it.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
- While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
- To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.
BOURBON-MAPLE-PECAN SUNDAE
Steps:
- Melt the butter in a saucepan over medium-high heat until it foams. Add the pecans and toss to coat evenly; toast for about 1 minute. Add the brown sugar and swirl until it melts; toss to coat the nuts. Add the bourbon and maple syrup and remove from the heat. Swirl the sauce to mix, and then allow to cool slightly in the pan. Pour the sauce over scoops of ice cream to serve as a sundae. Season with a little pinch of salt. Serve immediately.
PECAN-MAPLE CHICKEN
Enjoy this delicious chicken that's stir in maple syrup and pecans - a wonderful dinner made in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
- In 12-inch nonstick skillet, melt butter with salt over medium heat. Cook chicken in butter 1 to 2 minutes, turning once, until brown.
- Stir in maple syrup and pecans. Cook 8 to 10 minutes, turning chicken once and stirring pecans once or twice, until chicken is no longer pink in center.
Nutrition Facts : Calories 310, Carbohydrate 9 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 0 g
MAPLE-PECAN CHICKEN
Dress up chicken breasts with maple syrup and crispy panko bread crumbs in this delicious 5-ingredient, ready in 30-minutes recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
- In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
- Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.
Nutrition Facts : Calories 430, Carbohydrate 25 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g
BOURBON-PECAN CHICKEN
This is a 1990 recipe from Regina Schrambling that was appended to an article about the role alcohol can play in a home cook's kitchen. It's terrific.
Provided by Regina Schrambling
Categories dinner, weekday, sauces and gravies, main course
Time 3h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the chicken into six serving pieces. Rinse and pat them dry, then lay them into a 9-by-13-inch glass baking dish in a single layer.
- In a glass measuring cup, whisk together the bourbon, thyme, cayenne, shallots and oil, then add about a half teaspoon of salt and generous grinds of fresh pepper. Pour the mixture over the chicken. Let stand at room temperature for two hours.
- Heat the oven to 375 degrees.
- Bake the chicken for 35 to 45 minutes, until it's cooked to your taste. It will not be really brown. Remove the pan from the oven and let it stand a few minutes to cool slightly.
- Drain the cooking juices into a small saucepan. Add the pecans (what they lose in crispness, they'll make up in flavor) and cook over high heat until the liquid is reduced by half. Whisk in the heavy cream and continue cooking over high heat until the sauce is thickened.
- To serve, arrange the chicken on a platter or individual serving plates and spoon the sauce over.
Nutrition Facts : @context http, Calories 1018, UnsaturatedFat 49 grams, Carbohydrate 12 grams, Fat 80 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 25 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
PECAN CHICKEN WITH BOURBON SAUCE
This is a restaurant recipe that I modified slightly. The bourbon sauce is wonderful, either pooled beneath the chicken and/or drizzled over the top. This recipe makes a lot of sauce. You can save some of the extra sauce for use later or drizzle the sauce over your veggies! Great pecan taste and crunch. Make sure you adjust your heat, while cooking the chicken, so the pecan coating does not burn. Don't skip the green onion to sprinkle over the finished product, it is part of the whole taste sensation! This recipe works for a weekly night dinner or even for company. Enjoy!
Provided by LifeIsGood
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the pecans and bread crumbs, on a plate.
- Beat the eggs and water in a pie plate.
- Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
- Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
- Dip the chicken breasts, both sides, into the eggs.
- Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
- Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
- Meanwhile, in a small saucepan, whisk together the dijon mustard, dark brown sugar, bourbon, soy sauce and worcestershire sauce until smooth.
- Bring to a simmer over medium-low heat, then remove from the burner and whisk in the 3/4 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
- You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!
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.
PECAN CHICKEN WITH MAPLE PECAN SAUCE
This is sooooo easy and tasty. Good enough for company too. Serve with mashed sweet potatoes and green beans for a fantastic meal.
Provided by evelynathens
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To toast pecan pieces, bake in 375F oven for 4 to 5 minutes.
- Keep oven preheated.
- For chicken: In a shallow bowl, mix together buttermilk and egg.
- Place chicken breasts in buttermilk mixture.
- In a second mixing bowl, combine pecans, cracker crumbs and salt.
- Turn chicken breasts in buttermilk, then coat with pecan mixture.
- Place chicken breasts in a greased shallow baking dish and drizzle with melted butter.
- Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside.
- Serve with Maple Pecan Sauce.
- Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved.
- Remove from heat and add lemon juice and orange rind; stir.
- Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans.
- Makes 1 cup.
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- Place pecans in a food processor and process until finely chopped. Place in a pie plate and combine with flour and 2 teaspoons salt.
- Remove chicken from buttermilk and discard buttermilk. Dredge chicken in pecan-flour mixture, turning to coat both sides well.
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- Add flour to a shallow dish then season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour then shake to remove excess and place onto a plate. In a medium-sized bowl whisk together chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary then set aside.
- Heat extra virgin olive oil in a 12" cast iron skillet over medium-high heat. Once hot, add chicken thighs then sear until golden brown on one side, 1-2 minutes, searing in batches if needed to avoid overcrowding the skillet. Flip then sear until golden brown on the other side, and then transfer back to the plate - chicken does not need to be cooked through at this point.
- Remove skillet from heat then carefully add the bourbon - most of it should evaporate very quickly (use caution if you have a gas range as the alcohol could flame briefly.) Return skillet to the heat then add the maple syrup mixture. Turn heat up to bring the liquid to a simmer then turn heat down to medium and nestle the chicken back into the skillet. Loosely cover the skillet with a piece of foil then simmer until the sauce has reduced and the chicken is cooked through, 10 minutes, flipping the thighs in the sauce once or twice.
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