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
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
CHICKEN WITH PECAN HONEY SAUCE
I got this from an Australian Women's Weekly "after work healthy" cookbook my swap buddy I'mPat sent me. It sounded like a sauce I get at our local German restaurant, and I was right - it was WONDERFUL! And better for me since the chicken isn't breaded and fried. Hope you enjoy it!
Provided by Buzymomof3
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large fry pan.
- Add chicken and cook, uncovered, until cooked through. Remove from pan and set aside to keep warm.
- Add shallots and garlic to chicken pan, stirring until onions are soft. Add wine to deglaze and bring to a boil. Reduce heat and simmer till reduced by half.
- Add chicken stock, honey and mustard and stir well. Stir for about 5 minutes until sauce is reduced some.
- Add pecans and chicken. Stir.
- Serve with salad and pear slices.
Nutrition Facts : Calories 425.9, Fat 17.3, SaturatedFat 2.5, Cholesterol 128.9, Sodium 1691.6, Carbohydrate 13.4, Fiber 4.1, Sugar 4, Protein 49.1
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 WITH HONEY PECAN SAUCE
Make and share this Fried Chicken With Honey Pecan Sauce recipe from Food.com.
Provided by MigJ9063
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken pieces, pat dry. Pour buttermilk into large bowl; add chicken. Cover and refrigerate 1 ½ hours.
- Drain chicken. Combine flour, salt, garlic powder and cayenne. Dredge chicken in flour - shaking off excess. Let chicken stand 20 minute.
- Melt butter over low heat. Stir in honey and bring to a boil. Add pecans and simmer glaze for 15 minutes.
- Meanwhile heat oil and fry chicken until crisp. Drain on paper towels. Serve with pecan sauce and pour over.
Nutrition Facts : Calories 1089.1, Fat 77.6, SaturatedFat 32, Cholesterol 266.1, Sodium 900, Carbohydrate 48.4, Fiber 1.5, Sugar 31.5, Protein 50.7
PECAN CHICKEN
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
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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