Blueberry Pecan Glazed Chicken Recipes

Steps:

• Preheat grill for direct heat grilling.
• Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.
• In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.
• In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
• Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.

Steps:

• Preheat barbecue to medium heat.
• Grill chicken breasts, bone side down, for about 14 minutes.
• Turn chicken and continue grilling until a meat thermometer inserted into the chicken reads 165°F (about 10-14 minutes).
• Sauté onions and garlic in butter for 2 minutes.
• Add remaining ingredients, bring to a boil then reduce heat and simmer until sauce is slightly thickened.
• Spoon sauce over chicken breasts and serve immediately.

Steps:

• Wash and drain chicken.
• Soak in buttermilk (enough to cover the pieces) for at least 30 minutes.
• Heat shortening or oil to 375 degrees in an electric or cast iron skillet (should be enough hot oil to come half-way up the chicken when placed into the skillet). Place seasoned flour in a paper bag.
• Shake off excess buttermilk from chicken and drop into bag of flour, two or three pieces at a time, and shake to coat.
• (Option: For a thicker, crispier chicken, remove piecesfrom flour, dip in buttermilk a second time and shake them in flour mixture again.)
• Place coated chicken pieces in hot oil and reduce the heat to 325 degrees.
• Cook chicken for 10 minutes on one side, flip chicken over, and cook another 10 minutes on second side.
• Drain cooked chicken on paper towels.
• For the glaze, melt butter over low heat. Whisk in honey until blended.
• Bring to a simmer and add pecans.
• Simmer for 15 to 20 minutes, stirring occasionally.
• Ladle over hot fried chicken.

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

Steps:

• In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear., With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.