MAPLE PECAN CHICKEN
Chicken breaded with panko crumbs, can sub boneless skinless chicken thighs for the breasts, just adjust cooking times.
Provided by AZPARZYCH
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F.
- Mix maple syrup, mayo and salt in a shallow dish. In another shallow dish mix panko crumbs and pecans.
- Pound chicken breasts to 1/2-inch thickness.
- Dip chicken into syrup mixture, then into crumbs.
- Place on greased baking sheet (I use a cooling rack placed on a baking sheet so the chicken gets crispy on both sides).
- Spray top of the chicken with cooking spray.
- Bake 15-20 minutes, turning once (do not have to turn if you place on a rack) until thickest part of the chicken is 165 degrees F and the coating is golden brown.
PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE
From San Francisco Chronicle (2/7/07).. The author writes "This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches." Note that the nutritional info takes into account the marinade, which you are not actually consuming.
Provided by Whats Cooking
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
- To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
- In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
- Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.
MAPLE-PECAN-CRUSTED CHICKEN
For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.
Provided by Greubel Rosie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
- Mix maple syrup, mayonnaise, and salt together in a bowl.
- Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
- Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 17.1 g, Cholesterol 65.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 1.7 g, Sodium 181.5 mg, Sugar 6.3 g
MAPLE-PECAN CHICKEN
Dress up chicken breasts with maple syrup and crispy panko bread crumbs in this delicious 5-ingredient, ready in 30-minutes recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
- In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
- Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.
Nutrition Facts : Calories 430, Carbohydrate 25 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g
PECAN CHICKEN WITH MAPLE PECAN SAUCE
This is sooooo easy and tasty. Good enough for company too. Serve with mashed sweet potatoes and green beans for a fantastic meal.
Provided by evelynathens
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To toast pecan pieces, bake in 375F oven for 4 to 5 minutes.
- Keep oven preheated.
- For chicken: In a shallow bowl, mix together buttermilk and egg.
- Place chicken breasts in buttermilk mixture.
- In a second mixing bowl, combine pecans, cracker crumbs and salt.
- Turn chicken breasts in buttermilk, then coat with pecan mixture.
- Place chicken breasts in a greased shallow baking dish and drizzle with melted butter.
- Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside.
- Serve with Maple Pecan Sauce.
- Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved.
- Remove from heat and add lemon juice and orange rind; stir.
- Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans.
- Makes 1 cup.
PECAN CRUSTED CHICKEN TENDERS AND SALAD WITH TANGY MAPLE DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
- Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
- Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
- Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.
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.
BOURBON PECAN CHICKEN
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Provided by PGRAFF
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g
STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS
Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium
PECAN-MAPLE CHICKEN
Enjoy this delicious chicken that's stir in maple syrup and pecans - a wonderful dinner made in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
- In 12-inch nonstick skillet, melt butter with salt over medium heat. Cook chicken in butter 1 to 2 minutes, turning once, until brown.
- Stir in maple syrup and pecans. Cook 8 to 10 minutes, turning chicken once and stirring pecans once or twice, until chicken is no longer pink in center.
Nutrition Facts : Calories 310, Carbohydrate 9 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 0 g
PECAN BREADED CHICKEN BREASTS
Very flavorful twist to fried chicken!
Provided by Rhoda McIntosh
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 15 g, Cholesterol 83.7 mg, Fat 30.3 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 7.1 g
PRALINE CHICKEN
Boneless chicken breasts are covered in a pecan praline glaze. The Creole seasoning cuts back some of the sweetness. Dark Karo® syrup can be used in place of the maple syrup if that's what you have.
Provided by cariet87
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a casserole dish.
- Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
- Dip floured chicken in the egg and again coat with flour.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
- Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
- Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
- Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 756.5 calories, Carbohydrate 104.7 g, Cholesterol 114.7 mg, Fat 28.7 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 11.6 g, Sodium 331.9 mg, Sugar 67.4 g
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