HONEY-PECAN CHICKEN BREASTS
We love to entertain, this is one of my favorite 'special' recipes to welcome dinner guests. The nuts add an elegant touch, and it fills the house with a great aroma. -Penny Davis, Newman Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 382 calories, Fat 15g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 436mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 35g protein.
HONEY PECAN CHICKEN CUTLETS
This gives the chicken a nice crunchy bite. You can also cut the cutlets into fingers for a great appetizer.
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
HONEY PECAN CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
- In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
- Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
- Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
- Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
- Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
- Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.
PERFECT CHICKEN CUTLETS
Make and share this Perfect Chicken Cutlets recipe from Food.com.
Provided by LizCl
Categories High Protein
Time 21m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly beat eggs with water and place flour, egg and water mixture and bread crumbs in 3 separate bowls.
- Dredge chicken with flour and then put in egg mixture. Shake off excess egg.
- Cover chicken breasts in bread crumbs. Put chicken breasts in refrigerator for 15-30 minutes so crumbs will stick to chicken when frying.
- Preheat frying pan on medium heat for 1 minute. Add oil and heat for 1 minute. Add chicken breasts and cook for 2 to 3 minutes on each side or until no longer pink inside.
- Drain on paper towel and serve.
Nutrition Facts : Calories 646.7, Fat 30.2, SaturatedFat 7.2, Cholesterol 202.3, Sodium 671.5, Carbohydrate 44.6, Fiber 2.3, Sugar 1.9, Protein 46.1
CHICKEN CUTLETS WITH PECANS
Serve chicken cutlets with a creamy grape and pecan sauce flavored with sherry, garlic and mustard for an elegant, yet easy, entree. Try your hand at these Chicken Cutlets with Pecans for a dish with pizazz.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
PECAN CRUSTED CHICKEN
This chicken is nice and crunchy with just a tiny little bite from the cayenne. Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Recipe #145067). Cooking time includes the 20-30 minutes chicken dries between breading and cooking. This recipe is from Cuisine at Home magazine.
Provided by SharleneW
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
ANOTHER HONEY PECAN CHICKEN
I got this from a magazine, but cannot remember which. I consider this a company dish. I made a double batch of the pecans. After mixing in the 1/2 cup pecans the recipe calls for, I gave it a taste test. I sprinkled a little more in. Guess that's a preferance for the individual cook to decide. I also made a double batch of the orange juice-honey mixture so I would make sure I had enough. I also sprayed the bake dish with vegetable cooking spray. I didn't check the prep time, so am guessing. I am thinking that adding maybe 1/2 cup chopped dried cranberries would be good also. Toni in Colorado
Provided by Toni in Colorado
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir the contents of the vegetable seasoning packet, butter and water in a bowl to melt the butter.
- Add the 1/2 cup orange juice, stuffing crumbs and pecan pieces.
- Stir just to moisten.
- Mix honey and the 2 tablespoons orange juice.
- Arrange chicken in a single layer in a 9 x 13 inch bake dish.
- Spoon 1/2 of the honey mixture over the chicken.
- Press 1/2 cup stuffing on each chicken breast.
- Wrap 1 slice of bacon around each one.
- Spoon remaining honey mixture over the bacon.
- Bake 40 minutes at 375 degrees or until cooked through.
Nutrition Facts : Calories 528, Fat 26.9, SaturatedFat 9.4, Cholesterol 104.5, Sodium 772.3, Carbohydrate 37.3, Fiber 1.9, Sugar 16.5, Protein 34.1
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