Maple Pecan Crusted Chicken Recipes

MAPLE-PECAN CHICKEN

Steps:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. 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 together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

PECAN CRUSTED CHICKEN TENDERS AND SALAD WITH TANGY MAPLE DRESSING

Steps:

• Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
• Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
• Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
• Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE

Steps:

• Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
• To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
• In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
• Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

MAPLE PECAN CHICKEN

Steps:

• Heat oven to 400 degrees F.
• Mix maple syrup, mayo and salt in a shallow dish. In another shallow dish mix panko crumbs and pecans.
• Pound chicken breasts to 1/2-inch thickness.
• Dip chicken into syrup mixture, then into crumbs.
• Place on greased baking sheet (I use a cooling rack placed on a baking sheet so the chicken gets crispy on both sides).
• Spray top of the chicken with cooking spray.
• Bake 15-20 minutes, turning once (do not have to turn if you place on a rack) until thickest part of the chicken is 165 degrees F and the coating is golden brown.

PECAN CHICKEN WITH MAPLE PECAN SAUCE

Steps:

• To toast pecan pieces, bake in 375F oven for 4 to 5 minutes.
• Keep oven preheated.
• For chicken: In a shallow bowl, mix together buttermilk and egg.
• Place chicken breasts in buttermilk mixture.
• In a second mixing bowl, combine pecans, cracker crumbs and salt.
• Turn chicken breasts in buttermilk, then coat with pecan mixture.
• Place chicken breasts in a greased shallow baking dish and drizzle with melted butter.
• Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside.
• Serve with Maple Pecan Sauce.
• Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved.
• Remove from heat and add lemon juice and orange rind; stir.
• Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans.
• Makes 1 cup.