Raspberry Pecan Chicken Food

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.

BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

RASPBERRY PECAN CHICKEN SALAD

Steps:

• In a large bowl, mix yogurt, mayonnaise and five-spice powder. Stir in chicken, green onions, celery and pecans. Gently stir in raspberries. Serve on bread.

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Steps:

• For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
• Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
• Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
• For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
• To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

PECAN CRUSTED CHICKEN WITH RASPBERRY SAUCE

Steps:

• In food processor (or can finely chop with knife) chop pecans; add flour and salt.
• Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
• Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
• Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
• Drizzle warmed sauce over chicken to serve.

RASPBERRY CHICKEN WINGS

Steps:

• In small bowl, combine the barbeque sauce, jam, chopped onion, jalapenos, 1 t garlic, 1 t Liquid Smoke if desired and salt.
• Mix well.
• Cover and refrigerate for at least 2 hours.
• Cut chicken wings into 3 sections.
• Discard wing tip section.
• Place the chicken wings in a greased 15x10" baking pan.
• Top with sliced onion and remaining garlic.
• Combine the water and remaining Liquid Smoke if desired.
• Pour over wings.
• Cover and bake at 350 for 30 minutes or until juices run clear.
• Transfer wings to a greased broiler pan.
• Brush with sauce.
• Broil 4-6" from the heat for 20-25 minutes, turning and basting every 5 minutes until wings are well coated.

RASPBERRY PECAN SALAD

Steps:

• Blend jam and vinegar in a blender for 15-20 seconds.
• With blender on high gradually add oil in a steady stream.
• Stir in poppy seeds.
• Chill well.
• Mix with salad greens when ready to serve or leave in a pretty glass bowl on the side.

RASPBERRY PECAN BARS

Steps:

• Preheat oven to 350 degrees F.
• Spray 9 by 13 baking pan with cooking spray.
• Roast the pecans by spreading on a jelly roll pan and roasting in the oven for 10 - 15 minutes. Stir every 5 minutes (after 10 minutes check every 2 minutes so they don't burn!).
• Cream together the butter, honey and sugar in a medium mixing bowl.
• Add the salt, baking powder, flour and pecans and mix well.
• Reserve one cup of dough for topping.
• Add lightly beaten egg to remaining dough and mix well.
• Spread this dough along bottom of prepared pan.
• In microwave, warm the preserves to make them easier to spread.
• Spread preserves over the dough in the pan.
• Crumble the reserved dough over the jam (the dough will be soft).
• Cook for 30 - 35 minutes until golden brown around edges.
• Let cool before cutting.

BRIE PECAN ROLLUPS WITH RASPBERRY SAUCE

Steps:

• Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
• Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
• Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
• To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
• Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.