Southern Pecan Crusted Chicken With Mustard Sauce Recipes

SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE

Steps:

• In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
• Whirl in parsley.
• Transfer to shallow bowl;set aside.
• In separate shallow bowl, beat egg.
• Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
• (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
• Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
• Serve with chicken.

PECAN CRUSTED CHICKEN

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

Steps:

• Heat oven to 400°F.
• Beat eggs and water in shallow dish. Mix coating mix and nuts in separate shallow dish. Dip chicken in eggs, then in coating mixture, turning to evenly coat both sides of each breast. Place in single layer on foil-covered baking sheet.
• Bake 18 to 20 min. or until chicken is done (165ºF). Meanwhile, mix dressing and mustard.
• Serve chicken topped with dressing mixture.

MARY'S PECAN CRUSTED CHICKEN

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.

SOUTHERN PECAN CHICKEN

Steps:

• Marinate chicken breasts in iced salt water for 1/2 hour.
• Beat milk with honey, then add beaten eggs, salt, and fresh ground pepper.
• Put egg wash in one shallow bowl, and pecan meal in another.
• Dip chicken breasts in the egg wash, then in the pecan meal, patting the meal into the chicken to form a crust.
• Place the chicken in a shallow baking pan that has been sprayed with cooking spray.
• Bake at 375º for 35 minutes, or until the breasts are done through.

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.

PECAN-BREADED CHICKEN WITH MUSTARD SAUCE

Steps:

• Between two pieces of waxed paper lightly flatten the chicken breasts with a meat pounder. Season with salt and pepper.
• Melt 6 tablespoons of the butter in a small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard.
• Dip each piece of chicken into the butter and mustard mixture and heavily coat each with the ground pecans, patting them on.
• Preheat oven to 200 degrees.
• Melt the remaining butter in a 12- to 14-inch skillet. Stir in the oil. When hot, saute as many pieces of the chicken as you can at one time without crowding them. Saute about 3 minutes on each side. Remove to a baking dish and place in the oven to keep warm.
• When the chicken is sauteed discard the butter and oil. If any of the pecans remaining in the skillet have burned, discard them, too; otherwise spoon them over the chicken in the oven.
• Stir the sour cream into the pan, scraping up any browned particles. Whisk in the remaining mustard, then season to taste with salt and pepper. Spoon the sauce onto four plates and top with a chicken breast.