Pecan Crusted Chicken With Banana Salsa Food

SPICY PECAN CRUSTED CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
• Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
• Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the 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.

PECAN-CRUSTED BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 450 degrees F.
• Combine honey and mustard in a small bowl; stir well. Combine nuts and panko in a separate shallow bowl.
• Brush each side of each chicken breast with the honey mixture. Dredge chicken in panko mixture. Press panko mixture onto chicken, so it will stick.
• Place chicken on a baking sheet coated with cooking spray; lightly coat chicken with cooking spray.
• Bake at 450 degrees F for about 12 minutes or until done.

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-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-CRUSTED CHICKEN WITH BANANA SALSA

Steps:

• SALSA: Combine the bananas,bell peppers,jalapeno chilies,cilantro,lime juice,brown sugar,salt and pepper in bowl and mix well.
• Let stand 1 hour or longer.
• CHICKEN: Beat the egg with milk in a bowl.
• Mix the bread crumbs and pecans in a bowl.
• Season the chicken with salt and pepper.
• Spread with Dijon mustard and coat lightly with flour.
• Dip into egg mixture and then into pecan mixture, pressing to coat well.
• Heat the oil in a nonstick pan and add the chicken.
• Saute until golden brown on both sides, turning once.
• Remove to a baking dish.
• Bake at 350 degrees for 15-20 minutes or until cooked through.
• Serve with the salsa.

CONTEST-WINNING PECAN-CRUSTED CHICKEN

Steps:

• Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.

PECAN CRUSTED CHICKEN

Steps:

• 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 bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
• In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

PECAN-CRUSTED CHICKEN

Steps:

• Heat oven to 400°F.
• Beat eggs and water in shallow dish. Mix coating mix and nuts in separate shallow dish. Dip chicken in eggs, then in coating mixture, turning to evenly coat both sides of each breast. Place in single layer on foil-covered baking sheet.
• Bake 18 to 20 min. or until chicken is done (165ºF). Meanwhile, mix dressing and mustard.
• Serve chicken topped with dressing mixture.

MARY'S PECAN CRUSTED CHICKEN

Steps:

• In a small bowl, mix the eggs with the milk. Put aside.
• In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
• Dip the chicken in the egg mix, and press in the pecan mix.
• Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.

PECAN-CRUSTED CHICKEN TENDERS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a wire rack with cooking spray and set on top of a baking sheet.
• Pour flour into a wide bowl.
• Whisk egg whites with water in a separate bowl until foamy.
• Mix saltine crackers, pecans, paprika, cayenne pepper, salt, and pepper together in a shallow bowl.
• Dredge chicken tenders in flour, dip in egg whites, then coat with cracker mixture. Arrange on the wire rack. Spray chicken tenders lightly with cooking spray; flip and spray the second side.
• Roast in the preheated oven, turning once halfway through, until crisp, 18 to 20 minutes.

PECAN-CRUSTED CHICKEN WITH GRAPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Whisk buttermilk and egg together in a shallow bowl.
• Combine flour, ground pecans, sesame seeds, paprika, salt, and black pepper in a deep dish.
• Dip each chicken breast in the buttermilk mixture and transfer to the flour mixture; turn to coat.
• Arrange coated chicken in the baking pan. Drizzle melted butter on top. Sprinkle pecan halves over chicken.
• Bake in the preheated oven until coating is golden, about 30 minutes. Scatter red grapes and green grapes into the baking pan. Continue baking until an instant-read thermometer inserted into the center of the chicken reads 165 degrees F (74 degrees C), about 30 minutes more.

PECAN CRUSTED CHICKEN

Steps:

• Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
• Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
• Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
• Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
• Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.

PECAN CRUSTED CHICKEN WITH RASPBERRY DRIZZLE

Steps:

• Preheat oven to 425°F.
• Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
• Mix egg and milk in another small bowl.
• Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
• Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
• Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
• While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
• Place chicken on plate and drizzle with raspberry 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.

PECAN-CRUSTED CHICKEN

Steps:

• Place milk in a shallow bowl.
• In another shallow bowl, combine the flour, pecans, sesame seeds, pepper, and salt.
• Dip chicken in milk, then coat in the flour mixture.
• In a large nonstick skillet, born chicken in oil on both sides.
• Transfer to a greased 15x10x1 inch baking pan.
• Bake uncovered at 350 for 15 to 20 minutes or until juices run clear.