Seasoned Pecan Chicken Breasts Food

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PECAN BREADED CHICKEN BREASTS



Pecan Breaded Chicken Breasts image

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

4 skinless, boneless chicken breasts
2 tablespoons real maple syrup
1 cup chopped pecans
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 tablespoon vegetable oil

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

PECAN CHICKEN



Pecan Chicken image

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

1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons Dijon mustard
MAPLE-DIJON SAUCE:
1/4 cup maple syrup
1 tablespoon Dijon mustard

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.

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

Serve a plate of baked Pecan Crusted Chicken for a flavorful, easy dinner that's ready for the oven in just 15 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 35m

Number Of Ingredients 12

2 lbs. boneless, skinless chicken breasts (or thinly-sliced chicken cutlets)
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 ½ teaspoons honey
1 cup dry breadcrumbs
1 cup pecan halves, finely chopped
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus extra for seasoning the meat
Freshly ground black pepper, to taste
2 tablespoons canola oil or vegetable oil

Steps:

  • Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set a large wire rack on top. Spray the rack with nonstick cooking spray. Set aside.
  • Lightly pound the chicken breasts to uniform thickness (about ½-inch).
  • In a medium bowl, whisk together mayonnaise, Dijon mustard and honey. Set aside.
  • In a shallow dish, mix together breadcrumbs, pecans, paprika, onion powder, garlic powder, kosher salt and black pepper. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
  • Pat the chicken dry; season with salt and pepper to taste.
  • Brush each piece of chicken on all sides with the mayonnaise mixture. Dredge in the pecan mixture, gently pressing to make sure that both sides are evenly coated.
  • Place the coated chicken breasts on the wire rack set on the baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165° F, about 20-25 minutes. Check the chicken towards the end of the cooking time, and if it's starting to get too dark, tent loosely with foil for the remainder of the time. You don't want the pecans to burn while the chicken cooks through.

Nutrition Facts : ServingSize 1 /6 of the chicken, Calories 473 kcal, Carbohydrate 18 g, Protein 36 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 783 mg, Fiber 3 g, Sugar 3 g, TransFat 1 g

PECAN-STUFFED CHICKEN BREAST



Pecan-Stuffed Chicken Breast image

Provided by Daphne Brogdon

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus for drizzling
4 boneless skinless chicken breast halves (6 to 7 ounces each), butterflied
1 tablespoon molasses, mixed with 2 teaspoons hot water
1 teaspoon ground fennel
Salt and fresh ground pepper
1 medium onion, diced
2 cloves garlic, chopped
1 cup pecans, toasted, roughly chopped
2 tablespoons chopped fresh tarragon
3 tablespoons vegetable or canola oil
1 cup white wine
1 cup chicken broth
Half 15-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper

Steps:

  • Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight.
  • Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.
  • Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling.
  • Heat the canola oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes.
  • Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve.
  • To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side.

SEASONED PECAN CHICKEN BREASTS



Seasoned Pecan Chicken Breasts image

Make and share this Seasoned Pecan Chicken Breasts recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

3 egg whites
1/4 cup chicken coating mix (or seasoned bread crumbs)
1/2 cup pecans, chopped
1/8 teaspoon Chinese five spice powder
6 boneless skinless chicken breast halves, small

Steps:

  • Preheat oven to 400 degrees F, then grease s 15"x10" baking pan.
  • In a shallow bowl, lightly beat egg whites.
  • In another bowl, combine coating mix, pecans & five-spice powder. then dip each breast into egg whites before rolling it in coating mixture.
  • Place in the prepared baking pan & bake, uncovered, for 25 minutes or until meat thermometer reads 170 degrees F.

HERB SEASONED CHICKEN BREASTS



Herb Seasoned Chicken Breasts image

I found this recipe looking thru so recipes I found while cleaning out my kitchen drawer. I have made this before and it was really good.

Provided by 4-H Mom

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless chicken breasts
2 tablespoons olive oil
3/4 teaspoon seasoning salt
1/2 teaspoon dried thyme

Steps:

  • Heat oven to 350 degrees.
  • Place 4 boneless chicken breasts in baking dish.
  • Brush with olive oil.
  • Sprinkle with seasoned salt and thyme.
  • Bake for 30 minutes until juice of chicken is clear when thickest part is cut.

Nutrition Facts : Calories 309.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 91.6, Carbohydrate 0.1, Fiber 0.1, Protein 30.2

SOUTHERN PECAN CHICKEN



Southern Pecan Chicken image

A tasty way to bake chicken. The pecans make a wonderful crust. For a variation, try with a teaspoon of Blackend Chicken seasoning instead of the black pepper and salt. Prep time includes soaking time.

Provided by Miss Annie

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breast halves, pounded thin
4 cups ice water
4 teaspoons salt
3/4 cup pecan meal (ground pecans)
2 eggs, beaten
2 tablespoons milk
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper, course ground

Steps:

  • Marinate chicken breasts in iced salt water for 1/2 hour.
  • Beat milk with honey, then add beaten eggs, salt, and fresh ground pepper.
  • Put egg wash in one shallow bowl, and pecan meal in another.
  • Dip chicken breasts in the egg wash, then in the pecan meal, patting the meal into the chicken to form a crust.
  • Place the chicken in a shallow baking pan that has been sprayed with cooking spray.
  • Bake at 375º for 35 minutes, or until the breasts are done through.

PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI



Pecan Chicken Breasts Stuffed With Cream Cheese and Broccoli image

First, let me say that I haven't made this recipe yet, I'm parking it here for "safe keeping." It looks really good, and although there are a lot of steps and ingredients,

Provided by kittycatmom

Categories     Chicken Breast

Time 1h30m

Yield 8 chicken breast portions, 8 serving(s)

Number Of Ingredients 15

2 tablespoons fresh lemon juice
3/4 cup butter
2 garlic cloves, crushed
1/4 teaspoon dried basil
1 teaspoon chopped pimiento
1 cup chopped pecans
1 1/2 cups chopped fresh broccoli florets
1 small onion, minced
1/2 cup sour cream
1 (3 ounce) package cream cheese
8 boneless skinless chicken breast halves
1 egg, beaten
1 cup dry breadcrumbs
1/2 cup chopped pecans
1 tablespoon vegetable oil

Steps:

  • To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
  • Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

Nutrition Facts : Calories 578.6, Fat 43.2, SaturatedFat 17.4, Cholesterol 158.7, Sodium 355, Carbohydrate 15.7, Fiber 2.7, Sugar 2.2, Protein 33.7

OVEN FRIED PECAN CHICKEN BREASTS



Oven Fried Pecan Chicken Breasts image

Make and share this Oven Fried Pecan Chicken Breasts recipe from Food.com.

Provided by riffraff

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups herb seasoned stuffing mix, crushed
3/4 cup pecans, finely chopped
1/3 cup flour
6 boneless skinless chicken breasts
3 egg whites, lightly beaten
3/4 teaspoon salt
nonstick cooking spray

Steps:

  • Heat oven to 450°F.
  • Lightly coat with cooking spray a wire rack large enough to hold chicken in 1 layer; set rack in a jelly roll pan or roasting pan.
  • Mix stuffing and pecans on a piece of waxed paper.
  • Spread flour on another piece of waxed paper.
  • Roll chicken in flour to coat, shaking off excess, then dip in egg white.
  • Press in pecan mixture to coat well.
  • Lightly coat chicken with cooking spray, sprinkle with salt and place on rack.
  • Bake 25 minutes, turning once, or until lightly browned and no longer pink at center.

Nutrition Facts : Calories 257.8, Fat 11.4, SaturatedFat 1.2, Cholesterol 68.4, Sodium 394.9, Carbohydrate 7.3, Fiber 1.5, Sugar 0.7, Protein 31

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