PECAN-CRUSTED CHICKEN
With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
PECAN CRUSTED CHICKEN
Steps:
- For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
- For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
- Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
- Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
- Whisk the eggs in another shallow bowl.
- Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
- Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.
MARY'S PECAN CRUSTED CHICKEN
Tired of plain old chicken, I put this together from ingredients I had on hand. With some say... garlic mashed potatoes, cranberry relish and a big salad... you can't miss. Enjoy !!
Provided by MaryLee
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, mix the eggs with the milk. Put aside.
- In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
- Dip the chicken in the egg mix, and press in the pecan mix.
- Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.
Nutrition Facts : Calories 506.6 calories, Carbohydrate 20 g, Cholesterol 166.2 mg, Fat 33.1 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 4.7 g, Sodium 250.1 mg, Sugar 2.4 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.
THE GAZETTE'S PECAN-CRUSTED CHICKEN
Make and share this The Gazette's Pecan-Crusted Chicken recipe from Food.com.
Provided by Robbie 22
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 F (175 C). Line a baking sheet with aluminum foil and coat with oil or non-stick cooking spray.
- 2. In a shallow bowl, combine flour, 1 tsp (5 ml) of the salt, pepper, paprika and thyme.
- 3. In a second bowl, whisk together the egg and honey mustard. In a third larger bowl, combine pecans, panko, sesame seeds, orange zest and the remaining 1/4 tsp (1 ml) salt.
- 4. Coat each chicken breast in the flour mixture, shaking off excess. Then dip in the egg mixture. Finally, coat in the pecan mixture, pressing coating well to make it stick.
- 5. Set chicken breasts on the foil-lined sheet and drizzle with the olive oil. (Mixture may be prepared up to this point, covered, refrigerated, then brought to room temperature before baking.).
- 6. Bake in preheated oven for 30 minutes. Let chicken rest at room temperature for 5 minutes before serving.
- 7. Make glaze by combining orange juice and honey in a small saucepan over medium heat and boil for 4 minutes, until slightly thickened. Just before serving, drizzle over the hot, cooked chicken.
Nutrition Facts : Calories 657.4, Fat 35.2, SaturatedFat 4.4, Cholesterol 122, Sodium 1148.8, Carbohydrate 53.7, Fiber 5, Sugar 24.2, Protein 34.8
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