Pecan Mustard Chicken Food

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 WITH DIJON MUSTARD SAUCE

Steps:

• Sprinkle chicken with salt and pepper; place on a greased jelly roll pan.
• Combine butter and 1/4 cup of the mustard; stir well.
• Pour over chicken; spread evenly.
• Sprinkle pecans over top.
• Bake, uncovered, 375 degrees for 15 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
• Combine remaining 2 tablespoons mustard, pan drippings, sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
• To serve, pour sauce over chicken.

PECAN-MUSTARD CHICKEN

Steps:

• Mix first 3 ingredients in small bowl until blended.
• Process nuts, shallots and rosemary in food processor until finely chopped. Add to dressing mixture; mix well.
• Reserve half the dressing mixture for later use; spoon remaining dressing mixture over chicken in shallow dish.
• Refrigerate 1 hour to marinate.
• Heat oven to 350°F. Remove chicken from marinade; discard marinade. Place chicken in shallow baking dish sprayed with cooking spray
• Bake 20 to 22 min. or until chicken is done (165°F), topping with reserved dressing mixture after 15 min.

HONEY-MUSTARD PECAN CHICKEN THIGHS

Steps:

• Place chicken thighs in a shallow dish.
• In a small bowl, combine the salt, black pepper, cayenne, and dried thyme; sprinkle evenly over the chicken thighs.
• In another bowl, add 1/2 cup honey, 1/2 cup mustard, and garlic; stir to combine; pour mixture over the chicken.
• Cover and refrigerate for 2 hours.
• Take chicken out of marinade and discard marinade.
• Dredge chicken in pecans then place chicken on a lightly greased rack in a foil lined broiler pan.
• Bake at 375 degrees for 40 minutes or until chicken is done.
• In a small bowl, combine the remaining honey, the remaining mustard, and the curry.
• Serve the sauce with the chicken.

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.

SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE

Steps:

• In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
• Whirl in parsley.
• Transfer to shallow bowl;set aside.
• In separate shallow bowl, beat egg.
• Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
• (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
• Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
• Serve with chicken.

PECAN CRUSTED CHICKEN FROM EVERYDAY PALEO

Steps:

• Pre heat oven to 350.
• In a medium sized mixing bowl blend together the mustard and honey.
• Toss the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chopped pecans either on a plate or in a pie pan if you have one.
• Using a paper towel, remove any excess moisture from the outside of your chicken breasts.Taking one chicken breast at a time, first place the chicken into the mustard/honey mixture and coat on both sides. Transfer chicken to the chopped pecans and again cover both sides. Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt.
• Bake at 350 for 45 minutes or until the chicken juices run clear.
• http://everydaypaleo.com/pecan-crusted-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.

PECAN-CRUSTED CHICKEN WITH SWEET MUSTARD DRESSING

Steps:

• Lightly beat egg white in a shallow dish. Finely chop pecans; place into a second shallow dish. Combine salt and cayenne pepper in a small bowl. Slice the chicken tenders in half lengthwise and remove white tendons. Sprinkle cayenne mixture over chicken. Dip chicken in egg white, then in pecans, pressing pecans into chicken.
• Add oil and heat over medium-low heat (if frying) 1-3 minutes or until shimmering. Cook chicken 2-3 minutes or until golden brown. Turn chicken over and cook an additional 2-3 minutes or until centers are no longer pink.
• Meanwhile, whisk together preserves, mustard, vinegar, salt, pepper, garlic and oil in a small bowl.
• To serve, toss greens with 2 tablespoons of the dressing; divide among serving plates. Drizzle remaining dressing around edge of plates. Arrange three of the chicken strips around each salad.

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 SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Prepare chicken breasts by cutting them in half and pounding them out.
• Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
• In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
• Dip the chicken into the egg white mixture and then into the pecan mixture.
• While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
• Add chicken and saute until brown on both sides.
• Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
• Take chicken out and make dressing while it rests.
• Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
• Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
• Arrange greens on 4 plates.
• Slice chicken.
• Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
• Serve with extra dressing on the side!

PECAN-BREADED CHICKEN WITH MUSTARD SAUCE

Steps:

• Between two pieces of waxed paper lightly flatten the chicken breasts with a meat pounder. Season with salt and pepper.
• Melt 6 tablespoons of the butter in a small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard.
• Dip each piece of chicken into the butter and mustard mixture and heavily coat each with the ground pecans, patting them on.
• Preheat oven to 200 degrees.
• Melt the remaining butter in a 12- to 14-inch skillet. Stir in the oil. When hot, saute as many pieces of the chicken as you can at one time without crowding them. Saute about 3 minutes on each side. Remove to a baking dish and place in the oven to keep warm.
• When the chicken is sauteed discard the butter and oil. If any of the pecans remaining in the skillet have burned, discard them, too; otherwise spoon them over the chicken in the oven.
• Stir the sour cream into the pan, scraping up any browned particles. Whisk in the remaining mustard, then season to taste with salt and pepper. Spoon the sauce onto four plates and top with a chicken breast.