Pecan Parmesan Chicken Recipes

PECAN PARMESAN CHICKEN

Pecan Parmesan Chicken image

In the South, we love our fried chicken and we also love pecans. This is my favorite way to combine the two. I treat moist chicken breasts to a crunchy coating of pecans, Parmesan cheese, basil and oregano.-Dawn Harvey, Danville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/2 cups soft bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup ground pecans
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 large egg whites
2 teaspoons cornstarch
1 tablespoon olive oil

Steps:

Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese, pecans, oregano, salt, basil and pepper. In another shallow bowl, whisk egg whites and cornstarch until smooth. Dip chicken into egg white mixture, then roll in crumb mixture., In a large nonstick skillet, cook chicken over medium heat in oil for 3-5 minutes on each side or until browned., Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 8-10 minutes or until juices run clear.

Nutrition Facts : Calories 238 calories, Fat 10g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 342mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

PECAN PARMESAN CHICKEN

Pecan Parmesan Chicken image

A different way to cook chicken that is very versatile. I have it pictured here on top of a salad of mixed baby greens, blue cheese, dried cranberries and pecans. Topped the whole thing with raspberry vinegarette and wow! It is also very good on it's own, or even on sandwiches the next day. Fabulous!!

Provided by jonesies

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 boneless skinless chicken breast halves
1 1/2 cups soft breadcrumbs
1/3 cup parmesan cheese, grated
1/3 cup pecans, ground
1 teaspoon dried oregano
1/2 teaspoon seasoning salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 teaspoons cornstarch
2 egg whites
1 tablespoon olive oil

Steps:

Flatten chicken to 1/2 inch thickness.
In a shallow bowl, combine the bread crumbs, parmesan cheese, pecans, oregano, salt, basil and pepper.
In another bowl, beat the cornstarch and egg whites.
Dip chicken into egg white mixture, then coat with crumb mixture.
In a large nonstick skillet over medium heat, brown chicken in oil for 3-5 minutes on each side. Transfer to an ungreased 15 x 10 inch baking pan.
Bake, uncovered, at 450 degrees for 8-10 minutes or until juices run clear.

Nutrition Facts : Calories 255.3, Fat 10.1, SaturatedFat 2.1, Cholesterol 73.3, Sodium 256.6, Carbohydrate 7.8, Fiber 1, Sugar 0.9, Protein 32

PECAN-CRUSTED FISH FILLETS

Pecan-Crusted Fish Fillets image

Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup finely chopped pecans (not ground)
1/4 cup dry bread crumbs
2 teaspoons grated lemon peel
1 egg
1 tablespoon milk
1 pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Lemon wedges

Steps:

Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.

Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 105 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

PECAN CHICKEN

Pecan Chicken image

A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons Dijon mustard
MAPLE-DIJON SAUCE:
1/4 cup maple syrup
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

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