Pats Pecan Chicken Recipes
PAT'S PECAN CHICKEN
Parmesan, pecans, oregano and basil blend beautifully in this crunchy, crusted chicken. The recipe couldn't be much easier, and no one will know it's lower in calories. -Patricia Brown, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place milk in a shallow bowl. In another shallow bowl, combine the bread crumbs, pecans, cheese and seasonings. Dip chicken in milk, then roll in crumb mixture. In a large nonstick skillet, brown chicken in oil., Transfer to a baking sheet coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 143mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PAT'S BEER CAN GRILLED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
- For the chicken: Preheat your grill to medium-high heat.
- Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
PECAN CHICKEN
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
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 BREADED CHICKEN BREASTS
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
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
CHICKEN LIVER PATE
This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.
Provided by MISS AMY
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
- Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g
PAT'S BEER CAN GRILLED CHICKEN
Make and share this Pat's Beer Can Grilled Chicken recipe from Food.com.
Provided by ElizabethKnicely
Categories Whole Chicken
Time 1h50m
Yield 1 whole chicken, 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CHICKEN RUB:.
- In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
- FOR THE CHICKEN:.
- Preheat your grill to medium-high heat.
- Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remember to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165°F Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
Nutrition Facts : Calories 713.7, Fat 47.6, SaturatedFat 13.5, Cholesterol 213.9, Sodium 3700.4, Carbohydrate 11.8, Fiber 3.1, Sugar 0.8, Protein 52.4
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