Pecan And Sesame Seed Crusted Chicken Recipes

PECAN-CRUSTED CHICKEN

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.

SESAME CRUSTED CHICKEN

Steps:

• If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.
• Whisk together egg whites and 1/2 teaspoon salt in a shallow dish until whites are loosened but not foamy. Put sesame seeds in another shallow dish. Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt. Dip chicken, 1 piece at a time, in egg whites, letting excess drip off, then dredge in sesame seeds. Transfer to a wax-paper-lined tray.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate. Remove any browned sesame seeds from skillet, then cook remaining chicken.

SESAME-PECAN CHICKEN STRIPS

Steps:

• Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl. Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.

PECAN-CRUSTED CHICKEN

Steps:

• Melt 2 tablespoons of the butter in a 9 x 13 baking dish and swish around to coat the dish.
• Stir together sour cream and half and half and put in a gallon zip loc bag.
• In another gallon zip loc bag, combine flour, pecans, sesame seeds, paprika, black pepper, cayenne pepper and seasoning salt.
• Dip chicken in sour cream mixture, then coat in flour mixture.
• Place coated chicken in baking dish.
• Melt and drizzle remaining butter (2 T) over chicken.
• Bake, uncovered, at 350 for approx 45 minutes or until chicken is done.

SESAME-COATED SAUTéED CHICKEN BREASTS

Steps:

• Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
• Dredge the pieces on all sides in the sesame seeds.
• Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
• Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.

PECAN-CRUSTED CHICKEN

Steps:

• Place milk in a shallow bowl.
• In another shallow bowl, combine the flour, pecans, sesame seeds, pepper, and salt.
• Dip chicken in milk, then coat in the flour mixture.
• In a large nonstick skillet, born chicken in oil on both sides.
• Transfer to a greased 15x10x1 inch baking pan.
• Bake uncovered at 350 for 15 to 20 minutes or until juices run clear.