Pecan Encrusted Stuffed Chicken Breasts Recipes

CONTEST-WINNING PECAN-CRUSTED CHICKEN

Steps:

• Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.

EASY BAKED PECAN CRUSTED CHICKEN RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter to a 13x9 baking dish and put the dish in the oven until the butter is melted. Remove the dish and set aside.
• Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.
• Pour the buttermilk into another shallow dish and add the beaten egg. Mix well.
• Add the breasts to the buttermilk egg mixture and let it marinate for at least 10 minutes.
• After letting the breasts soak in the buttermilk and egg mixture, work with one piece at a time, remove them, and let any excess drip off. Then, dredge each piece in the pecan flour mixture, making sure they are completely covered.
• Then, take the breast and place it in the baking dish with the melted butter. Turn each piece over and make sure both sides are coated with butter. Repeat with the remaining breasts.
• Sprinkle the coarsely chopped pecans evenly over the top of each breast and lightly press the pecans in.
• Bake for 18 to 20 minutes or until the chicken reaches 165 degrees as measured on an instant-read meat thermometer.
• Optional, garnish with chopped parsley.
• Serve immediately.

PECAN-CRUSTED STUFFED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Place the chicken breasts between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick (a meat mallet or wooden spoon works well). Pat the chicken dry and sprinkle liberally with salt and pepper on both sides. Sprinkle the goat cheese lengthwise on one half of each breast; then sprinkle with dill, orange zest and more salt and pepper. Fold in the short ends--like folding a burrito--then, starting on the half with cheese, roll up into a tight cylinder. Close the seams with toothpicks.
• Whisk the eggs in a wide, shallow dish. In a separate dish, combine the breadcrumbs and ground pecans. Sprinkle the stuffed chicken with salt and pepper. Dip in the egg mixture and then in the breadcrumb mixture; shake off excess breading.
• Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil. Bake to an internal temperature of 160 degrees F, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.
• Remove the toothpicks. Serve garnished with dill sprigs.

PECAN-STUFFED CHICKEN BREAST

Steps:

• Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight.
• Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.
• Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling.
• Heat the canola oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes.
• Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve.
• To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side.

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-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.

PECAN CRUSTED CHICKEN BREAST WITH CHILI CUMIN BUTTER

Steps:

• For the breading process: Three separate containers (preferably flat and wide baking dishes or gratin dishes) will be needed; one for the flour, one for wet ingredients and one for the breading ingredients.
• Place the flour into its chosen dish. Whisk the eggs together with the milk and 2 tablespoons oil. Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese until uniformly mixed.
• Using a meat tenderizer or other flat object to pound the chicken breasts to a flat and uniformly 1/4-inch thick cutlet. Dip the cutlets, one at a time into the flour first, next the egg mixture and finally the dry breading mix. Try to keep one hand dry and work one hand wet or use tongs to transfer the chicken from one dish to another. When all of the chicken has been coated, place on a dish and refrigerate until ready to cook. This may be done in advance.
• Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and ground black pepper in the bowl of a food processor. Pulse to combine well and remove. Lay a piece of waxed paper 12 by 16 inches out flat and scrape the flavored butter onto the waxed paper, at about 1/3 the length up, into a sausage shape. Roll the edge of the paper over the butter and enclose the butter to form a tube-shape. Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hours until it is brick hard. This butter may be made well in advance and keeps, frozen, for up to 1 month.
• To cook the chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil until hot. Add the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook until golden brown about 6 minutes. Turn the chicken over and cook the second side for an additional 6 minutes until the center is cooked and the juices run clear. Transfer to a platter and keep warm.
• Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices. After all the chicken has cooked, place 1 or 2 slices of butter on each piece of chicken, allowing the heat from the chicken to melt the butter into the chicken coating. Serve with lemon-steamed asparagus and herb scented rice.

SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS

Steps:

• Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
• Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
• Whisk together the 2 eggs with the milk in another shallow bowl.
• Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
• Pound chicken breasts to approximately 1/4 inch thickness.
• Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
• Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
• Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI

Steps:

• To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
• Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

CHERRY PECAN STUFFED CHICKEN BREASTS

Steps:

• 1. Preheat oven to 375 degrees. Using a small sharp knife, cut a slit in each chicken breast to create a pocket about 4 inches long.
• 2. In a small bowl, combine the stuffing ingredients.
• 3. Stuff each breast with one quarter of the mixture.
• 4. Season with salt and pepper.
• 5. On a plate, combine the bread crumbs and pecan chips.
• 6. Dip each piece of chicken into the egg.
• 7. Then dredge in the bread crumb mixture.
• 8. Heat a little oil in a large nonstick oven-proof skillet over medium heat. Cook chicken on each side for 3-4 minutes.
• 9. Transfer to the oven and bake for 16 to 20 minutes, or until chicken is cooked through.