PEACH SALSA CHICKEN
Peachy sweetness mellows out the jalapeno kick in this homemade salsa. The whole meal is done in a half hour! -Kristi Silk, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 772mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
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.
MANGO-PECAN CHICKEN
The recipes I found for mango chicken seemed to overwhelm the mangoes with citrus juices. Here's my version, which I believe keeps the flavor of fresh mango in focus. Garnish with a sprig of fresh parsley and serve with plain white rice.
Provided by morble
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
- While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
- To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 25 g, Cholesterol 67.2 mg, Fat 14.9 g, Fiber 3.1 g, Protein 26 g, SaturatedFat 2.4 g, Sodium 61.8 mg, Sugar 20.1 g
PECAN CHICKEN SALAD
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.
Provided by thedailygourmet
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g
PECAN-CRUSTED CHICKEN WITH BANANA SALSA
Don't turn your nose up at the Banana Salsa (we did at 1st) it is absolutly great with the pecan chicken, or by itself. We also put chunks of pineapple in the salsa to add a little different flair (bananas & pineapple do so well together) and its so yummie.
Provided by Angie Gillham
Categories Sauces
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- SALSA: Combine the bananas,bell peppers,jalapeno chilies,cilantro,lime juice,brown sugar,salt and pepper in bowl and mix well.
- Let stand 1 hour or longer.
- CHICKEN: Beat the egg with milk in a bowl.
- Mix the bread crumbs and pecans in a bowl.
- Season the chicken with salt and pepper.
- Spread with Dijon mustard and coat lightly with flour.
- Dip into egg mixture and then into pecan mixture, pressing to coat well.
- Heat the oil in a nonstick pan and add the chicken.
- Saute until golden brown on both sides, turning once.
- Remove to a baking dish.
- Bake at 350 degrees for 15-20 minutes or until cooked through.
- Serve with the salsa.
Nutrition Facts : Calories 705, Fat 34.5, SaturatedFat 4.8, Cholesterol 142.7, Sodium 505, Carbohydrate 55.3, Fiber 6.7, Sugar 16.1, Protein 46.4
PECAN CHICKEN WITH BANANA SALSA
Make and share this Pecan Chicken with Banana Salsa recipe from Food.com.
Provided by kyle martin
Categories Sauces
Time 40m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 16
Steps:
- -Heatoven to350 degrees.
- Brush chicken with mustard.
- Place flour in small shallow bowl.
- In another small shallow bowl, whisk together egg and milk.
- I another small shallow bowl, stir together bread crumbs and pecans.
- -Dipchicken in flour mixture; shake of excess.
- Dip in egg mixture, dip in bread crumb mixture.
- -Line17*12*1 inch baking sheet with foil.
- Heat oil in large skillet over medium-high heat until hot.
- Cok chicken in batches, if necessary, 3 to 4 minute or until lightly brown, turning once.
- lace on baking sheet, bake 15 to 20 minutes or until no longer pink in center.
- -Meanwhile,in medium bowl, stir together all salsa ingredients.
- Serve chicken topped with salsa.
Nutrition Facts : Calories 521.2, Fat 20.1, SaturatedFat 3.3, Cholesterol 109.4, Sodium 541.2, Carbohydrate 53, Fiber 4.8, Sugar 16, Protein 33.6
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