Pecan And Panko Crusted Chicken Breasts Recipes

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PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

Crispy panko bread crumbs and pecans coat chicken breasts that are first dipped in yogurt--they're cooked until crispy and golden.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 3

Number Of Ingredients 6

3 to 4 boneless skinless chicken breasts (about 1 lb)
3/4 cup Progresso™ Italian style panko crispy bread crumbs
1/2 cup chopped pecans
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 container (6 oz) Greek Fat Free plain yogurt
3 tablespoons olive oil or butter

Steps:

  • 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 bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
  • In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

Nutrition Facts : Calories 600, Carbohydrate 22 g, Cholesterol 95 mg, Fat 4, Fiber 2 g, Protein 42 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g

PECAN-STUFFED CHICKEN BREAST



Pecan-Stuffed Chicken Breast image

Provided by Daphne Brogdon

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus for drizzling
4 boneless skinless chicken breast halves (6 to 7 ounces each), butterflied
1 tablespoon molasses, mixed with 2 teaspoons hot water
1 teaspoon ground fennel
Salt and fresh ground pepper
1 medium onion, diced
2 cloves garlic, chopped
1 cup pecans, toasted, roughly chopped
2 tablespoons chopped fresh tarragon
3 tablespoons vegetable or canola oil
1 cup white wine
1 cup chicken broth
Half 15-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper

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 CRUSTED CHICKEN



Pecan Crusted Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1/2 cup ketchup
1 tablespoon cider vinegar
2 teaspoons sriracha
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
Nonstick cooking spray, for the baking pan
1 cup pecans
2 cups panko breadcrumbs
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 large eggs
2 small boneless, skinless chicken breasts (about 1 pound), halved lengthwise
1 pound boneless, skinless chicken thighs (about 6 thighs), halved
2 tablespoons chopped fresh flat-leaf parsley

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.

CONTEST-WINNING PECAN-CRUSTED CHICKEN



Contest-Winning Pecan-Crusted Chicken image

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

3 egg whites
1 package (4.2 ounces) seasoned coating mix
1/2 cup chopped pecans
1/8 teaspoon Chinese five-spice powder
6 boneless skinless chicken breast halves (4 ounces each)

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.

MAPLE-PECAN CHICKEN



Maple-Pecan Chicken image

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

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped pecans

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

CRISPY PANKO CHICKEN BREASTS



Crispy Panko Chicken Breasts image

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 14m

Yield 4

Number Of Ingredients 8

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil

Steps:

  • Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
  • Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g

MAPLE-PECAN-CRUSTED CHICKEN



Maple-Pecan-Crusted Chicken image

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

cooking spray
2 tablespoons pure maple syrup
1 tablespoon mayonnaise
salt to taste
½ cup panko bread crumbs
¼ cup chopped pecans
4 medium skinless, boneless chicken breast halves, cut into strips

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

PECAN AND PANKO CRUSTED CHICKEN BREASTS



Pecan and Panko Crusted Chicken Breasts image

So easy, get everything ready ahead of time including coating the breasts then refrigerate the chicken until you want to cook it! - Takes 20 minutes to cook! This recipe is from Bon Appetit August 2006 tweaked a tad by me. We enjoyed it. Panko crumbs are available at most Oriental Super markets. There won't be a lot of sauce just enough to drizzle over the breasts

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
1 cup panko breadcrumbs
1 cup pecans, freshly chopped
4 tablespoons butter, divided
1/2 cup shallot, minced
1/2 cup chicken broth
4 tablespoons fresh parsley, finely chopped
salt & pepper

Steps:

  • Preheat oven to 400°F.
  • Sprinkle chicken with salt & pepper.
  • Mix panko crumbs with the chopped Pecans.
  • Melt 2 tbsp butter in an oven proof skillet (that will be large enough to accommodate the 4 breasts) & melt butter over low heat.
  • Paint the breasts with the butter and coat them with the panko/nut mixture.
  • Heat the skillet over medium heat and put in the breasts
  • Sauté the chicken until brown on the bottom, flip breasts and place the skillet in the preheated 400°F oven.
  • Bake until the breasts are done approx 18 minutes, depending on the size of the breasts.
  • Remove chicken to a platter and keep warm.
  • Remove any bits & pieces from the skillet.
  • Add remaining 2 tbsp butter to the skillet & sauté the shallots approx 1 minute, add the broth approx 1 minute.
  • Add parsley.
  • Drizzle sauce over the chicken & serve.

PECAN- AND PANKO-CRUSTED CHICKEN BREASTS



Pecan- and Panko-Crusted Chicken Breasts image

Categories     Chicken     Nut     Sauté     Kid-Friendly     Quick & Easy     Dinner     Pecan     Bon Appétit     Sugar Conscious     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

4 skinless boneless chicken breast halves
1 cup panko (Japanese breadcrumbs)
1 cup finely chopped pecans
6 tablespoons (3/4 stick) butter, divided
1/4 cup minced shallots
3/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Mix panko and pecans in dish. Melt 4 tablespoons butter in heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture. Place skillet over medium heat. Add chicken and sauté until brown on bottom, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to platter.
  • Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tablespoons butter and shallots; sauté over medium-high heat 1 minute. Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with salt and pepper; drizzle over chicken.

HERB CHICKEN WITH PANKO-PECAN CRUST



Herb Chicken with Panko-Pecan Crust image

Categories     Chicken     Herb     Kid-Friendly     Low Sodium     Pecan     Healthy     Buttermilk     Breadcrumbs     Small Plates

Yield Serves 4

Number Of Ingredients 9

1/2 cup low-fat buttermilk
3/4 cup panko (Japanese bread crumbs)
3 tablespoons finely chopped pecans
1 tablespoon dried parsley, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon pepper (coarsely ground preferred)
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
Cooking spray
2 teaspoons olive oil

Steps:

  • Pour the buttermilk into a shallow dish.
  • In another shallow dish, stir together the panko, pecans, parsley, thyme, and pepper.
  • Set the dishes and a large plate in a row, assembly-line fashion. Dip the chicken in the buttermilk, turning to coat and letting the excess drip off. Dip in the panko mixture, turning to coast and gently shaking off any excess. Using your fingertips, gently press the mixture so it adheres to the chicken. Transfer the chicken to the plate. Lightly spray the top side of the chicken with cooking spray.
  • In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken with the sprayed side down for 4 minutes. Turn over. Cook for 2 to 4 minutes, or until it is no longer pink in the center and the crust is golden brown.

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