PECAN-CRUSTED STUFFED CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Place the chicken breasts between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick (a meat mallet or wooden spoon works well). Pat the chicken dry and sprinkle liberally with salt and pepper on both sides. Sprinkle the goat cheese lengthwise on one half of each breast; then sprinkle with dill, orange zest and more salt and pepper. Fold in the short ends--like folding a burrito--then, starting on the half with cheese, roll up into a tight cylinder. Close the seams with toothpicks.
- Whisk the eggs in a wide, shallow dish. In a separate dish, combine the breadcrumbs and ground pecans. Sprinkle the stuffed chicken with salt and pepper. Dip in the egg mixture and then in the breadcrumb mixture; shake off excess breading.
- Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil. Bake to an internal temperature of 160 degrees F, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.
- Remove the toothpicks. Serve garnished with dill sprigs.
PECAN-CRUSTED BAKED CHICKEN BREASTS
A tasty way to change up your baked chicken. These are good served with honey mustard dip. I also serve a veggie or two with them.
Provided by Greeny4444
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Combine honey and mustard in a small bowl; stir well. Combine nuts and panko in a separate shallow bowl.
- Brush each side of each chicken breast with the honey mixture. Dredge chicken in panko mixture. Press panko mixture onto chicken, so it will stick.
- Place chicken on a baking sheet coated with cooking spray; lightly coat chicken with cooking spray.
- Bake at 450 degrees F for about 12 minutes or until done.
Nutrition Facts : Calories 330.7, Fat 13.4, SaturatedFat 1.6, Cholesterol 75.5, Sodium 210.6, Carbohydrate 26.2, Fiber 1.8, Sugar 18.5, Protein 27.6
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
CONTEST-WINNING PECAN-CRUSTED CHICKEN
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
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.
PECAN BREADED CHICKEN BREASTS
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
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
ROASTED CHICKEN WITH PECANS AND CRANBERRIES
I will admit that I am definitely conjuring up some of those holiday flavors (and colors) I love so much. This recipe can be a simple change from a Thanksgiving turkey or a great Christmas or holiday dinner. The crunch of the pecans is an incredible contrast to the softness of the cranberries. The cranberries are tart and they bring out the flavors of the roasted chicken and the pecan butter. With the complexity of holiday dinners and menu planning, something as simple and wonderful as a roasted chicken prepared with pecans and cranberries can be such a refreshing change! Placing nut butter under the skin of the chicken while it cooks helps to reinforce the nut flavor while keeping the meat extra moist. The chicken is roasted then carved and served with a pecan studded cranberry relish. Simple and delicious - the perfect combination.
Provided by Fisher Nuts
Categories Chicken
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Place the pecans on a baking sheet and place in the oven. Roast until they are browned, 5 to 8 minutes. Remove from the oven to cool; set aside.
- Combine butter, ¼ cup pecans and thyme leaves in a small dish.
- Loosen skin from breast and legs of chicken. Place ½ of butter mixture in a thin layer under the skin. Rub the oil on the outside of the chicken. Season the outside and inside cavity with salt and pepper. Arrange the chicken, breast side up, in a roasting pan with a rack. Roast for 55 to 60 minutes or until the juices from the thickest part of the thigh run clear and a meat thermometer inserted at that point registers 165°F Remove from the oven and allow to rest 10-15 minutes before carving.
- Prepare the cranberry relish: While the chicken is cooking, combine the cranberries, sugar, orange juice and ½ cup water in a medium saucepan, bring to a simmer over medium heat and cook until the cranberries start to burst, 8-10 minutes. Strain the cranberries out and reduce the cooking liquid for 2-3 minutes over medium heat or until it becomes syrupy. Stir in the red wine vinegar. Pour the liquid over the cranberries and stir in ¼ cup pecans.
- Arrange the dish: Melt the remaining butter mixture in the microwave on HIGH heat for 20 to 30 seconds. Carve the chicken into pieces and pour a little of the pecan butter on each pieces and arrange them on a platter with the cranberry relish. Sprinkle with remaining ¼ cup pecans. Serve immediately.
Nutrition Facts : Calories 821.5, Fat 47.6, SaturatedFat 15.5, Cholesterol 182.9, Sodium 251.5, Carbohydrate 60, Fiber 3, Sugar 54.2, Protein 38.6
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.
PAN ROASTED CHICKEN BREAST WITH PECAN AND POTATO HASH AND SPICY BROWN BUTTER SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, about 10 minutes. Drain and set aside.
- In a large oven-proof skillet, heat 2 tablespoons of the canola oil over medium heat. Season the chicken with salt and pepper, to taste, and put, skin side down, into the hot oil. (You want to render the chicken skin and get it nice and crispy.) Cook until the skin is crisped, about 7 to 10 minutes. Transfer the pan to the oven until the chicken is firm to the touch, about 10 minutes. Do not turn the chicken over!
- While the chicken is cooking, heat a large saute pan or cast iron pan over medium heat. Add enough canola oil to coat the bottom of the pan and then add the bacon. Cook until well rendered and then add the red onion. Continue to cook until the onion is a deep brown. Add the cooked potatoes and the pecans. Deglaze with sherry vinegar and season with salt and pepper, to taste. Cook another 5 minutes and then stir in thyme and parsley.
- Remove the skillet from the oven, transfer the chicken to a cutting board and let rest. In the same pan over medium heat, add the chicken stock to deglaze and scrape the leftover brown bits from the bottom. Simmer until the liquid is evaporated, then add the butter and jalapenos. Cook until the butter is a deep dark brown, then immediately remove it from the heat. Spoon some of the hash onto each serving plate. Slice the chicken and arrange it over the hash. Drizzle with the butter sauce and enjoy.
ROASTED PEKING CHICKEN
Provided by Jacques Pepin
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place a pot containing 3 quarts of water over high heat. When the water comes to a boil, lower the chicken into the water (it should be completely immersed). Cook the chicken for about a total of 10 minutes. (It will take about 5 minutes for the water to return to the boil, and the chicken should cook for an additional 4 or 5 minutes at a gentle boil.)
- Drain the chicken, and place it on a rack, uncovered, in the refrigerator for 5 to 6 hours, or overnight. The skin should be somewhat dry at this point. (The drier the skin, the crisper it will be after cooking.)
- At cooking time, combine the honey, soy sauce and Tabasco sauce in a small bowl, and brush the mixture on all sides of the chicken. Place the chicken, breast side up, on a wire rack in a shallow roasting pan, and roast it in a 425-degree oven for 20 minutes, or until nicely browned on top.
- Turn the chicken over (breast side down), return it to the rack, and place the pan back in the oven for 30 minutes. Turn the chicken over again, and cook it, breast side up, for an additional 10 minutes, for a total cooking time of 1 hour.
- Let the chicken stand at room temperature for 10 minutes before carving and serving
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams
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