Chicken Pecan Wraps Recipes

BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS

Steps:

• Heat the oven to 375 degrees F.
• Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
• Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
• Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
• Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
• Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.

CHICKEN WRAPS

Steps:

• Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
• Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
• Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

CHICKEN PECAN WRAP

Steps:

• 1. Toast the pecans for 6 minutes in a 375 degree oven. Cool and chop roughly. Place in a large bowl.
• 2. Cook the chicken breasts (two large ones, boneless). Cool. Dice. (This should be about 4 cups of diced chicken). Put this in the large bowl.
• 3. Dice the celery and add it to the bowl. Dice the apples up and add to the bowl. Add the lemon juice and zest. Stir this all together well.
• 4. Cut the grapes in half, and add them, the spices and the remaining ingredients to the bowl. Stir together well.
• 5. *** Serve on warm soft flour tortilla shells or on romaine lettuce leaves.

CHICKEN PECAN WRAPS

Steps:

• 1. In skillet add butter and when heated add chicken and saute until juices run clear, add onion and pepper and cook for about 5 minutes, add pecans and sour cream and stir until heated through.
• 2. Spoon about 1/2 cup of mixture down the center of each tortilla, top with cheese, salsa and lettuce and fold in sides.

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.