Orange Pecan Honeyed Chicken Food

HONEYED CHICKEN

Steps:

• Arrange chicken pieces in a 15x10x1-inch baking pan making sure pieces do not touch.
• Bake in a 400 degree F oven for 30 minutes.
• Meanwhile, combine green onion, honey, garlic powder, and ground red pepper.
• Brush chicken pieces with honey mixture.
• Return to oven.
• Bake for 15 to 20 minutes more or until golden brown and chicken is no longer pink.
• Makes 4 servings.

ORANGE PECAN HONEYED CHICKEN

Steps:

• CHICKEN:.
• In a large skillet brown both sides of chicken (skin side down first) in the butter.
• Add orange juice, honey, onion, pepper, and salt.
• Cover pan allowing steam to vent and simmer for 30 minutes (or just untill chicken is tender).
• Remove chicken from pan and arrange over rice. Keep warm. Return pan to range top.
• SAUCE:.
• Stir wine into flour until well blended. Add to reserved pan drippings stirring constantly untill flour has a chance to cook.
• Add orange peel and sections and pecans and heat thoroughly.
• Serve immediately over chicken and rice.

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.

HONEY PECAN CHICKEN

Steps:

• Stir margarine and hot water together in a bowl to melt margarine. Add 1/2 cup orange juice, stuffing mix, and pecans, and stir just to moisten. Mix honey and 2 Tbsp. orange juice.
• Arrange chicken in a single layer in a 13" x 9" pan. Spoon 1/2 of the honey mixture over chicken. Press 1/2 cup stuffing mixture on each chicken breast and top with 1 slice bacon. Spoon remaining honey mixture over chicken.
• Bake at 350 degrees F for 40 minutes or until cooked through.

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

Steps:

• Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
• Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

HONEY & ORANGE GLAZED CHICKEN

Steps:

• Place chicken in a 12x16 inch baking pan and drizzle melted butter over it. Bake in a 325 degree oven for about 30 minutes. Combine orange mixture, honey, and dijon mustard and simmer over low heat for a few minutes until well blended. Baste chicken frequently with Honey and Orange glaze until tender and a rich golden color, about 30-40 minutes. Serve with brown rice.

PECAN-CRUSTED HONEY CHICKEN

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).

HONEY-PECAN CHICKEN BREASTS

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.

HONEYED CHICKEN AND PINEAPPLE

Steps:

• Cut chicken in half or thirds for manageable serving size pieces.
• Coat chicken with cornstarch.
• Heat vegetable oil in fry pan over high heat.
• Add chicken pieces and cook until golden brown.
• Drain on paper toweling and set aside.
• Pour all but 2 Tbls of oil out of the pan.
• Stir-fry the ginger and garlic in the oil over medium heat about 1 minute.
• Add pineapple and pepper strips to ginger mixture.
• Stir-fry over high heat 2 minutes.
• Remove from pan.
• Mix water and remaining 2 tsp cornstarch.
• Blend in honey, bouillon granules and sesame oil.
• Pour mixture into pan.
• Cook and stir over high heat until mixture boils and thickens.
• Place the chicken and pineapple-pepper mixture in a baking dish.
• Top with honey sauce and green onions.
• Bake at 350 F for 30 minutes or until chicken is tender.
• *Theoriginal recipe calls for 1 whole chicken, cut up Chinese style into serving pieces.
• I find the chicken breasts easier to use, and we prefer the boneless meat.