Chicken Cutlets With Pecans Recipes

HONEY PECAN CHICKEN CUTLETS

Steps:

• Dredge the cutlets in flour, shaking off excess.
• Heat two tablespoons margarine in a heavy skillet over medium heat.
• Add the cutlets and brown on both sides, about 5-6 minutes.
• Stir together the remaining tablespoon margarine, honey and pecans.
• Add to the skillet, stir gently.
• Cover and simmer gently for 7-8 minutes.
• Remove cutlets to a serving platter, pour sauce over and serve.

PECAN CRUSTED CHICKEN

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.

CHICKEN CUTLETS WITH PECANS

Steps:

• Coat chicken with flour, shaking off excess; set aside.
• Cook half of the chicken in half of the margarine in large skillet on medium-high heat until chicken is cooked through. Remove from skillet; cover to keep warm. Repeat with remaining chicken and margarine, reserving drippings in skillet.
• Add shallots and garlic to skillet; cook and stir just until tender. Add sherry; cook on high heat until pan is deglazed, stirring constantly. Stir in half-and-half, grapes and mustard; cook and stir until sauce is thickened. (Do not boil.) Serve each chicken breast topped with about 1/4 cup of the sauce. Sprinkle evenly with the pecans.

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

PECAN BREADED CHICKEN BREASTS

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.

PECAN CHICKEN

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.

CHICKEN CUTLETS WITH PECANS

Steps:

• In a not too deep bowl, mix flour and half salt and pepper. In anoter bowl, with a whisk, beat egg and milk. Put pecans in a third bowl.
• Sprinkle remaining salt and pepper on chicken cutlets. Put one side of chicken cutlets in the mixture of flour, then in egg and then in pecans.
• In a big skillet, heat 1 tablespoon of oil at medium-low heat. Add half of the chicken cutlets, the coating of pecans under, and cook about 2 minutes or until begin to brown and be crispy. Flip the chicken cutlets and keep cooking for 4 minutes or until chicken is not pink inside. Cover and keep warm. Repeat with the remaining chicken cutlets and oil.
• Deglaze the skillet. Add chicken stock and bring to boil and scrape the bottom of the skillet to remove the bits. Let simmer about 5 minutes or until reduce to about 1/2 cup. Add remaining ingredients and stir. Sprinkle the sauce over chicken cutlets.