Pecan Chicken Pockets Food

PECAN CRUSTED CHICKEN

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.

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.

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.

CHICKEN APRICOT POCKETS

Steps:

• Combine chicken, apricots, celery, pecans and green onions in a medium bowl. In a separate small bowl, blend mayonnaise, mustard and curry powder. Add the curried mayonnaise to the chicken mixture; toss gently. Line pita halves with watercress.
• Spoon about 3/4 cup chicken mixture into each pita half. Repeat to fill other pitas.
• Servings: 4.
• Nutritional Information Per Serving:
• Calories 290; Total fat 9g; Saturated fat 1.5g; Cholesterol 25mg; Sodium 840mg; Carbohydrate 39g; Fiber 6g; Protein 20g.

CHICKEN CREAM CHEESE POCKETS

Steps:

• Preheat oven to 350 degrees F.
• Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
• Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
• Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
• Wrap dough around chicken mixture sealing up edges, creating a pocket.
• Continue to do this to each crescent roll.
• Place onto lined cookie sheet or in a greased casserole dish.
• Melt 2 Tablespoons of butter and brush on to each crescent roll.
• Add crushed corn flakes to top of each crescent roll, if desired.
• Bake in oven for 20 - 25 minutes or until golden brown.
• While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
• Turn off heat and allow to cool.
• Serve Chicken Cream Cheese pockets with dipping sauce.

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.

EASY CHICKEN POCKETS

Steps:

• Mix chicken, cream cheese, soup, milk, salt & pepper.
• Separate dinner rolls into 8 squares on cookie sheet.
• Spoon chicken mix into 1/2 of each square, fold over and seal.
• Brush with melted butter.
• Place in oven at 350 for 25 minutes.

SESAME CHICKEN POCKETS

Steps:

• Saute the chicken in a skillet with the olive and sesame oils over medium-high heat until lightly golden.
• While chicken is browning, make a well in pan's center and add the sesame seeds, gently stirring them occasionally until browned. Add the vinegar, soy sauce, sugar, ketchup, Worcestershire, chili flakes and about half of the jalapeno.
• Combine the cucumber, tomatoes, onions and rosemary.
• To serve, fill the pocket bread halves with chicken/tomato mixture, some lettuce and cheese, then garnish with the remaining jalapenos and a little sour cream.

ITALIAN CHICKEN POCKETS

Steps:

• In large skillet, saute chicen in oil until no longer pink. Add green pepper and mushroom;cook until tender. Stir in pepperoni;heat through. Drain. Stir in sauce and heat through. Spoon into pita bread halves. Sprinkle with parmesan cheese if desired.

CALIFORNIA CHICKEN POCKETS

Steps:

• Cook and drain broccoli.
• In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
• In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
• Refrigerate for at least 1 hour to blend.
• To serve, spoon approx 1/2 cup mixture into each pock bread half.

BBQ CHICKEN POCKETS

Steps:

• Line a cookie sheet with foil or parchment paper.
• Preheat your oven to 375.
• Remove and unroll the crescent rolls and divide the crescent rolls into four squares (2 triangles each).
• Seal the perforations on each of the four squares so that the triangles are connected.
• Divide the cheese into halves and place one half on each of the four squares.
• Divide the bacon in half and place one half on each of the four squares.
• Mix canned chicken and BBQ sauce in a mixing bowl.
• Scoop one to two tablespoons (more or less to taste) of BBQ chicken onto each of the four crescent squares.
• Fold each crescent square in half (covering the mixture). Press to seal the edges.
• Wisk egg, and brush mixture onto the tops of each of the rolls.
• Top with parmesan.
• Space the rolls evenly apart, and bake as directed at 375 for 11-13 minutes.