Light Pecan Chicken Food

PECAN CRUSTED CHICKEN

Steps:

• Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set a large wire rack on top. Spray the rack with nonstick cooking spray. Set aside.
• Lightly pound the chicken breasts to uniform thickness (about ½-inch).
• In a medium bowl, whisk together mayonnaise, Dijon mustard and honey. Set aside.
• In a shallow dish, mix together breadcrumbs, pecans, paprika, onion powder, garlic powder, kosher salt and black pepper. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
• Pat the chicken dry; season with salt and pepper to taste.
• Brush each piece of chicken on all sides with the mayonnaise mixture. Dredge in the pecan mixture, gently pressing to make sure that both sides are evenly coated.
• Place the coated chicken breasts on the wire rack set on the baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165° F, about 20-25 minutes. Check the chicken towards the end of the cooking time, and if it's starting to get too dark, tent loosely with foil for the remainder of the time. You don't want the pecans to burn while the chicken cooks through.

LIGHT PECAN CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; place in a greased 13x9" baking dish.
• Combine butter and the 4 tablespoons of mustard; stir well. Pour over chicken; sprinkle pecans over top.
• Bake, uncovered, at 375 for 35 minutes or until chicken is done.
• Remove chicken to a serving platter, reserving drippings in dish; keep warm.
• Combine remaining 1 tablespoons mustard, pan drippings, and sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
• To serve, pour sauce over chicken.

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.

BOURBON PECAN CHICKEN

Steps:

• Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

PECAN BREADED CHICKEN BREASTS

Steps:

• On waxed paper, combine pecans, flour, and salt.
• Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
• In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

PECAN CHICKEN

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.

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.

BUTTERMILK PECAN CHICKEN

Steps:

• Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.
• In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.
• In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
• Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
• In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.
• Serve it with a yummy salad for a super tasty meal. Enjoy!

HONEY PECAN CHICKEN STRIPS

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.

PECAN CHICKEN WITH BOURBON SAUCE

Steps:

• Mix together the pecans and bread crumbs, on a plate.
• Beat the eggs and water in a pie plate.
• Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
• Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
• Dip the chicken breasts, both sides, into the eggs.
• Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
• Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
• Meanwhile, in a small saucepan, whisk together the dijon mustard, dark brown sugar, bourbon, soy sauce and worcestershire sauce until smooth.
• Bring to a simmer over medium-low heat, then remove from the burner and whisk in the 3/4 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
• You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!

THE LADY AND SONS PECAN CHICKEN ( PAULA DEEN )

Steps:

• Preheat oven to 350°F.
• Melt butter in a 10 x 15-inch baking pan.
• In a shallow dish, combine buttermilk and egg.
• In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
• Dip chicken in buttermilk, then in flour.
• Place skin side down in melted butter.
• Turn to coat and leave skin side up.
• Sprinkle with pecan halves.
• Bake for 1 1/4 hours.

ANOTHER HONEY PECAN CHICKEN

Steps:

• Stir the contents of the vegetable seasoning packet, butter and water in a bowl to melt the butter.
• Add the 1/2 cup orange juice, stuffing crumbs and pecan pieces.
• Stir just to moisten.
• Mix honey and the 2 tablespoons orange juice.
• Arrange chicken in a single layer in a 9 x 13 inch bake dish.
• Spoon 1/2 of the honey mixture over the chicken.
• Press 1/2 cup stuffing on each chicken breast.
• Wrap 1 slice of bacon around each one.
• Spoon remaining honey mixture over the bacon.
• Bake 40 minutes at 375 degrees or until cooked through.