PECAN-CRUSTED CHICKEN
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
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.
SPICY PECAN CRUSTED CHICKEN THIGHS
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
- Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
- Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the 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.
MARY'S PECAN CRUSTED CHICKEN
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
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 CHICKEN
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
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
Enjoy an easy and fast restaurant-style dish with our Pecan-Crusted Chicken recipe. This Pecan-Crusted Chicken is served in a great honey-mustard sauce that will appeal to even the pickiest eaters. Make Pecan-Crusted Chicken tonight!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 130 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
PECAN-CRUSTED CHICKEN WITH GRAPES
I have combined several pecan chicken dishes to make what I think is the best! This is an easy recipe for a weeknight meal, or nice enough for entertaining. Serve with roasted acorn squash for a winter comfort meal. The grapes make a beautiful presentation, so try it!
Provided by Jennifer Plourde
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Whisk buttermilk and egg together in a shallow bowl.
- Combine flour, ground pecans, sesame seeds, paprika, salt, and black pepper in a deep dish.
- Dip each chicken breast in the buttermilk mixture and transfer to the flour mixture; turn to coat.
- Arrange coated chicken in the baking pan. Drizzle melted butter on top. Sprinkle pecan halves over chicken.
- Bake in the preheated oven until coating is golden, about 30 minutes. Scatter red grapes and green grapes into the baking pan. Continue baking until an instant-read thermometer inserted into the center of the chicken reads 165 degrees F (74 degrees C), about 30 minutes more.
Nutrition Facts : Calories 757.3 calories, Carbohydrate 16.3 g, Cholesterol 313.5 mg, Fat 31.5 g, Fiber 2.2 g, Protein 98.2 g, SaturatedFat 10.5 g, Sodium 519.4 mg, Sugar 6.1 g
THE GAZETTE'S PECAN-CRUSTED CHICKEN
Make and share this The Gazette's Pecan-Crusted Chicken recipe from Food.com.
Provided by Robbie 22
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 F (175 C). Line a baking sheet with aluminum foil and coat with oil or non-stick cooking spray.
- 2. In a shallow bowl, combine flour, 1 tsp (5 ml) of the salt, pepper, paprika and thyme.
- 3. In a second bowl, whisk together the egg and honey mustard. In a third larger bowl, combine pecans, panko, sesame seeds, orange zest and the remaining 1/4 tsp (1 ml) salt.
- 4. Coat each chicken breast in the flour mixture, shaking off excess. Then dip in the egg mixture. Finally, coat in the pecan mixture, pressing coating well to make it stick.
- 5. Set chicken breasts on the foil-lined sheet and drizzle with the olive oil. (Mixture may be prepared up to this point, covered, refrigerated, then brought to room temperature before baking.).
- 6. Bake in preheated oven for 30 minutes. Let chicken rest at room temperature for 5 minutes before serving.
- 7. Make glaze by combining orange juice and honey in a small saucepan over medium heat and boil for 4 minutes, until slightly thickened. Just before serving, drizzle over the hot, cooked chicken.
Nutrition Facts : Calories 657.4, Fat 35.2, SaturatedFat 4.4, Cholesterol 122, Sodium 1148.8, Carbohydrate 53.7, Fiber 5, Sugar 24.2, Protein 34.8
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