PECAN CRUSTED CHICKEN WITH RASPBERRY DRIZZLE
Easy crispy chicken with a simple raspberry sauce. You could also do this with boneless breasts if you like, but thighs are so much more flavorful and give the dish that extra boost. Adjust the cook time to about 25 minutes if using boneless breasts. This recipe was a contest entry for RSC #11.
Provided by IHeartDogs
Categories < 60 Mins
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
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.
RASPBERRY PECAN CHICKEN SALAD
I gave this sweet-savory chicken salad a little zip with Chinese five-spice powder, which tastes a bit like pumpkin pie spice. Sprinkle some on roasted carrots for an awesome meal. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 sandwiches.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 463 calories, Fat 24g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 371mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 6g fiber), Protein 29g protein.
RASPBERRY CHICKEN
Provided by Trisha Yearwood
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
- Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.
Nutrition Facts : Calories 484 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 180 milligrams, Sodium 409 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 57 grams, Sugar 3 grams
RASPBERRY CHICKEN
Raspberry Chicken is probably my most-requested main dish at potlucks. I don't mind making it often. It's quick to fix...and always gets "cleaned up"! There are many fruit growers in our area of Oregon, and my husband and I enjoy picking fresh ingredients for recipes like this when we can.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.
Nutrition Facts :
BALSAMIC-RASPBERRY CHICKEN
The perfect marriage of savory and sweet, our balsamic-raspberry chicken combines raspberry preserves with boneless chicken breasts and tangy balsamic vinegar.
Provided by By Cheri Liefeld
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix preserves, vinegar and liqueur; set aside.
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt and pepper.
- In large skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Remove chicken to plate; cover to keep warm.
- Leave onion in skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Top with raspberries.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 22 g, TransFat 0 g
PECAN CRUSTED CHICKEN WITH RASPBERRY SAUCE
Make and share this Pecan Crusted Chicken With Raspberry Sauce recipe from Food.com.
Provided by Vicki in CT
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
BRIE PECAN ROLLUPS WITH RASPBERRY SAUCE
Very rich and delightful.
Provided by Rebecca Swift
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 881.7 calories, Carbohydrate 20.5 g, Cholesterol 178.6 mg, Fat 69.9 g, Fiber 6.7 g, Protein 47.2 g, SaturatedFat 19.2 g, Sodium 553.2 mg, Sugar 12.5 g
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
BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE
This is one of those easy oven recipes that is absolutely delicious. It was shared by a chef on another cooking website.
Provided by PanNan
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 984.5, Fat 40.3, SaturatedFat 15.1, Cholesterol 350.6, Sodium 690, Carbohydrate 56.8, Fiber 0.9, Sugar 40.1, Protein 93
GRILLED RASPBERRY-PEACH CHICKEN
Keep this recipe handy! This fast-to-fix, elegant main dish is also low in fat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.
- Sprinkle both sides of chicken with salt and pepper.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
- Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
- Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries.
Nutrition Facts : Calories 195, Carbohydrate 15 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
BRIE-PECAN CHICKEN WITH RASPBERRY SAUCE
Make and share this Brie-Pecan Chicken With Raspberry Sauce recipe from Food.com.
Provided by DrGaellon
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Pound the chicken to an even 1/2" thickness. 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 beaten egg 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 (with an oven-safe handle) over medium high heat and cook chicken rolls until nicely browned on each side, about 15 minutes. When browned, transfer to oven and cook for an additional 15 minutes, until cooked through and chicken juices run clear.
- To make raspberry sauce, 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.
Nutrition Facts : Calories 608.9, Fat 40, SaturatedFat 10, Cholesterol 159.1, Sodium 335.3, Carbohydrate 25.3, Fiber 7, Sugar 16.9, Protein 40.2
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