HONEY-PECAN CHICKEN BREASTS
We love to entertain, this is one of my favorite 'special' recipes to welcome dinner guests. The nuts add an elegant touch, and it fills the house with a great aroma. -Penny Davis, Newman Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 382 calories, Fat 15g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 436mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 35g protein.
PECAN CRUSTED CHICKEN
Super easy Pecan Crusted Chicken with the most delicious honey mustard sauce! Chicken cutlets are breaded in a delicious pecan crust and baked until perfectly crispy on the outside but juicy on the inside. Made with a few simple ingredients and in about 30 minutes, this pecan crusted chicken with the most delectable honey mustard sauce is perfect for busy weeknights or even special occasions.
Provided by Joanna Cismaru
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place an oven safe cooling rack on the baking sheet and spray it with cooking spray.
- Make breadcrumb mix: Add the pecans, breadcrumbs, garlic powder, onion powder, paprika, salt and pepper to a food processor and pulse a few times until it resembles fine crumbs. Place this pecan mixture in a large Ziploc bag.
- Prepare chicken: Place the chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Using a meat mallet or a rolling pin, pound the breasts until they are an even thickness, about ¼-inch thick, to ensure they cook at the same time.
- Coat the Chicken: Working with one breast at a time, dip the chicken in the egg wash, then place it in the Ziploc bag with pecan mixture and shake it to coat the chicken. Place the pecan coated breast on the prepared baking sheet with cooling rack. Repeat with remaining breasts.
- Bake: Spray each breast with a bit of cooking spray and transfer the baking sheet to the oven and bake for about 20 minutes or until cooked through. The chicken is cooked when the internal temperature of the breast reaches 165°F.
- Make sauce: Meanwhile, whisk the honey mustard sauce ingredients together in a bowl and whisk well. Drizzle over the chicken before serving.
Nutrition Facts : ServingSize 1 serving, Calories 454 kcal, Carbohydrate 19 g, Protein 31 g, Fat 29 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 168 mg, Sodium 643 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 23 g
HONEY-PECAN CHICKEN
Make and share this Honey-Pecan Chicken recipe from Food.com.
Provided by Psugrl
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 425.
- line baking sheet with foil.
- finely chop the pecans in a food processor.
- Sprinkle pecans and cornflake crumbs on a sheet of wax paper.
- Combine the honey and soy sauce in a shallow bowl.
- dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat.
- Arrange on the baking sheet in a single layer; spray lightly with nonstick spray.
- Bake until the chicken is cooked through, about 5 minutes on each side.
FRIED CHICKEN WITH HONEY PECAN SAUCE
The other night we saw a commercial and they said something about honey with fried chicken. Well this made Joe want to try it. I remembered that Paula Deen had done a recipe with a honey & pecan glaze so I used her basic recipe for the sauce but I fried my chicken the way I always do. So that is what I would suggest if you want...
Provided by Kathy Griffin
Categories Chicken
Time 35m
Number Of Ingredients 13
Steps:
- 1. In a bowl add buttermilk, eggs and garlic powder, beat together well. Add chicken pieces and let sit for a few minutes while you are getting the other things ready.
- 2. In a gallon ziploc bag add flour, salt, black pepper and cayenne pepper. Take chicken pieces from buttermilk, hold over bowl for a second and let drain some, place a few pieces at a time in bag and shake to coat chicken well, place on a wire rack, continue to coat all the chicken in flour and place on rack to let the flour dry for a few minutes.
- 3. Heat oil ( enough to go half way up skillet) to about 375. Place chicken in hot oil and cook until golden and done about 6 minutes each side( until chicken reaches an internal temp of 165).Place on a wire rack or paper towels to drain.
- 4. In a medium sauce pan melt the butter, add the honey and pecans and bring to a slight boil. Let cool a few minutes then spoon over chicken
PECAN CRUSTED CHICKEN
Pecan Crusted Chicken with Honey Mustard Dipping Sauce. Tender chicken breasts in a crispy pecan coating, baked until golden and juicy!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- Lightly beat the eggs in a wide, shallow bowl or pie plate and set aside.
- In a food processor, pulse the pecans until they form fine crumbs (but don't over-process or they will turn into pecan butter). Place the mixture in a large, sturdy ziptop bag.
- To the bag, add the breadcrumbs, basil, salt, and pepper. Seal the top and shake to combine.
- Place the chicken on a cutting board and cover it with a large sheet of plastic wrap. With a meat tenderizer, rolling pin, or your fist, pound the chicken breasts to an even thickness. They need not be super thin-just flatten the middle so that the chicken is relatively flat and will bake more evenly.
- Working one chicken breast at a time, dip the chicken in the egg wash, then place in the ziptop bag and shake to coat with the pecan mixture. Gently press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking sheet. Repeat with remaining chicken breasts.
- Drizzle the olive oil over the top of the chicken. Bake until the chicken reaches 160 to 165 degrees F on an instant read thermometer, about 15 to 20 minutes. Remove to a plate and let rest 5 minutes. Chicken is considered cooked at 165 degrees F, but I like to remove mine several degrees early and let the carryover cooking to finish the rest (this ensures the chicken breast is juicy and does not overcook).
- While the chicken bakes, prepare the sauce: In a small bowl, stir together the Greek yogurt, both mustards, honey, salt, and cayenne. Taste and adjust the seasoning as desired.
- Enjoy the pecan crusted chicken hot, with the dipping sauce.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 4) without dipping sauce, Calories 489 kcal, Carbohydrate 9 g, Protein 42 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 191 mg, Fiber 3 g, Sugar 2 g
HONEY PECAN CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
- In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
- Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
- Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
- Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
- Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
- Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.
CHICKEN COATED WITH PECANS AND HIS HONEY SAUCE
A recipe from Coup de Pouce. I'm sure it's yummy. I can't wait to see a photo of that. There is none to show how good this is LOL
Provided by Boomette
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix honey and soy sauce. Spread the pecans in a plate. Put chicken breasts on a work surface between 2 sheets of plastic wrap. Pound them until 1/2 inch thick. Soak the chicken breasts in the honey mixture flipping them to coat well. Then dip them in the pecans (shake to remove excess), then sprinkle with salt and pepper. Spray a baking sheet with cooking spray and put chicken breasts on it.
- Cook under preheated grill of oven, 6 inches from the heat, 2 minutes on each side. Reduce heat of oven to 500°F Put the baking sheet in the bottom of oven and keep cooking 6 minutes or until not pink inside.
- Meanwhile, pour the honey mixture in a small saucepan. Bring to boil and let simmer 1 minute.
- When ready to serve, put desired amount of sauce on chicken.
Nutrition Facts : Calories 506.3, Fat 30.9, SaturatedFat 2.9, Cholesterol 68.4, Sodium 977.3, Carbohydrate 29.7, Fiber 4.1, Sugar 25, Protein 32.5
FRIED CHICKEN COATING
Eileen Frank relies on this made-in-minutes mixture to cook up a down-home chicken dinner. "We think this flavorful coating tastes a lot like the one at a well-known chicken restaurant chain," she writes form Castor, Alberta.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings per batch.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 batches (2-1/2 cups total)., To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow bowl, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated. , In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
Nutrition Facts : Calories 515 calories, Fat 25g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 1341mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 49g protein.
PECAN-CRUSTED HONEY CHICKEN
Chicken breasts are dipped in a mixture of honey, Dijon mustard and lemon juice and given a coating of chopped pecans. Perfect when company's coming.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Mix mustard, honey and lemon juice; brush onto both sides of each chicken breast. Place in single layer in shallow pan.
- Combine nuts, bread crumbs and margarine. Sprinkle over chicken; press lightly into chicken to secure.
- Bake 20 to 25 min. or until chicken is done (165°F).
Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
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