Pecan Parmesan Chicken Recipes

PECAN PARMESAN CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese, pecans, oregano, salt, basil and pepper. In another shallow bowl, whisk egg whites and cornstarch until smooth. Dip chicken into egg white mixture, then roll in crumb mixture., In a large nonstick skillet, cook chicken over medium heat in oil for 3-5 minutes on each side or until browned., Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 8-10 minutes or until juices run clear.

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.

SIMPLY PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
• Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

PECAN-CRUSTED CHICKEN

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.

PESTO PARMESAN CHICKEN

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 pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
• 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. Garnish with basil.

PECAN- AND PANKO-CRUSTED CHICKEN BREASTS

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.