Pecan Crusted Chicken Breast With Chili Cumin Butter Recipes

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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.

PECAN-CRUSTED CHICKEN



Pecan-Crusted Chicken image

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

3/4 cup finely chopped pecans
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 large egg
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
MUSTARD SAUCE:
1/2 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon sugar
Pinch salt

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



Pecan Breaded Chicken Breasts image

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

4 skinless, boneless chicken breasts
2 tablespoons real maple syrup
1 cup chopped pecans
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 tablespoon vegetable oil

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

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

This chicken is nice and crunchy with just a tiny little bite from the cayenne. Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Recipe #145067). Cooking time includes the 20-30 minutes chicken dries between breading and cooking. This recipe is from Cuisine at Home magazine.

Provided by SharleneW

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 -3 boneless skinless chicken breast halves (6-8 ounce)
2 egg whites
2 teaspoons cornstarch
1/2 lemon, juice of
1 cup coarse dry breadcrumbs
1 tablespoon fresh parsley
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 lemon, zest of, minced
3/4 cup finely chopped pecans
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 -4 tablespoons olive oil

Steps:

  • Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
  • Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
  • Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
  • Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
  • Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.

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.

MARY'S PECAN CRUSTED CHICKEN



Mary's Pecan Crusted Chicken image

Tired of plain old chicken, I put this together from ingredients I had on hand. With some say... garlic mashed potatoes, cranberry relish and a big salad... you can't miss. Enjoy !!

Provided by MaryLee

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 11

2 eggs
¼ cup milk
½ cup all-purpose flour
1 tablespoon poultry seasoning
1 ½ tablespoons ground cinnamon
1 cup chopped pecans
1 pinch white sugar
salt to taste
ground black pepper to taste
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 tablespoons olive oil

Steps:

  • In a small bowl, mix the eggs with the milk. Put aside.
  • In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
  • Dip the chicken in the egg mix, and press in the pecan mix.
  • Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.

Nutrition Facts : Calories 506.6 calories, Carbohydrate 20 g, Cholesterol 166.2 mg, Fat 33.1 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 4.7 g, Sodium 250.1 mg, Sugar 2.4 g

PECAN-CRUSTED HONEY CHICKEN



Pecan-Crusted Honey Chicken image

Chicken breasts are dipped in a mixture of honey, Dijon mustard and lemon juice and given a coating of chopped pecans. Perfect when company's coming.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 7

3 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
1 tsp. lemon juice
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup finely chopped pecans
1 Tbsp. dry bread crumbs
2 tsp. margarine or butter, melted

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).

Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

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 CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE



Pecan Crusted Chicken Breasts With Honey-Dijon Sauce image

This is one of my recipes that is a combination of several recipes I found. The pecans give the chicken a nice texture. I really love that it takes under 1/2 hour from start to finish and is a good solid main course.

Provided by Heather N.

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup butter
3 tablespoons Dijon mustard
1 tablespoon honey
6 ounces pecans, finely ground (about 1.5 cups)
8 boneless chicken breast halves, pounded to 1/4-inch thick
1 tablespoon vegetable oil
2/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In saucepan, melt 6T butter.
  • Whisk in 2T mustard and 1T honey until blended.
  • Scrape into a shallow dish.
  • Place ground pecans in a separate shallow dish.
  • Dip chicken into mustard mixture 1st then dredge with pecans.
  • In a large frying pan, heat the remaining 2T butter & oil over medium heat
  • Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
  • Place on serving dish and cover with foil to keep warm.
  • Discard all but 2T of fat from pan and reduce heat to low.
  • Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
  • Cook just until heated through, do NOT boil.
  • Serve over chicken.
  • I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

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.

PECAN-CRUSTED CHICKEN



Pecan-Crusted Chicken image

Make and share this Pecan-Crusted Chicken recipe from Food.com.

Provided by lvlrs_l3urnside

Categories     High Protein

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 8

1/4 cup milk
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
1 tablespoon sesame seeds
1 1/2 teaspoons pepper
1 teaspoon salt
4 boneless skinless chicken breasts
2 tablespoons canola oil

Steps:

  • Place milk in a shallow bowl.
  • In another shallow bowl, combine the flour, pecans, sesame seeds, pepper, and salt.
  • Dip chicken in milk, then coat in the flour mixture.
  • In a large nonstick skillet, born chicken in oil on both sides.
  • Transfer to a greased 15x10x1 inch baking pan.
  • Bake uncovered at 350 for 15 to 20 minutes or until juices run clear.

Nutrition Facts : Calories 372.2, Fat 21.7, SaturatedFat 2.6, Cholesterol 77.7, Sodium 726.5, Carbohydrate 15.6, Fiber 2.2, Sugar 0.6, Protein 28.9

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