CONTEST-WINNING PECAN-CRUSTED CHICKEN
After trying something similar at a restaurant, I created these impressive baked chicken breasts with a pecan coating. For a special night, I recommend them with mashed sweet potatoes and a side of cooked canned cherries. -Ramona Parris, Marietta, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 184 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 632mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
OLD-FASHIONED ROASTED PECANS
My ex-mother-in-law lives in the South and has lots of pecan trees. She sends me bags of shelled pecans every year for Christmas. I found out how they make the roasted pecans at the fair. Even though they use big roasters, these turn out just as great.
Provided by Patricia K
Categories Appetizers and Snacks Nuts and Seeds
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
- Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
- Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 17.5 g, Fat 24.1 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 79.7 mg, Sugar 13.9 g
BOURBON PECAN CHICKEN
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Provided by PGRAFF
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
- In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g
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 CRUSTED CHICKEN
This chicken is nice and crunchy with just a tiny little bite from the cayenne. Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Recipe #145067). Cooking time includes the 20-30 minutes chicken dries between breading and cooking. This recipe is from Cuisine at Home magazine.
Provided by SharleneW
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
- Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
- Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
- Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
- Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.
ROASTED CHICKEN WITH PECANS AND CRANBERRIES
I will admit that I am definitely conjuring up some of those holiday flavors (and colors) I love so much. This recipe can be a simple change from a Thanksgiving turkey or a great Christmas or holiday dinner. The crunch of the pecans is an incredible contrast to the softness of the cranberries. The cranberries are tart and they bring out the flavors of the roasted chicken and the pecan butter. With the complexity of holiday dinners and menu planning, something as simple and wonderful as a roasted chicken prepared with pecans and cranberries can be such a refreshing change! Placing nut butter under the skin of the chicken while it cooks helps to reinforce the nut flavor while keeping the meat extra moist. The chicken is roasted then carved and served with a pecan studded cranberry relish. Simple and delicious - the perfect combination.
Provided by Fisher Nuts
Categories Chicken
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Place the pecans on a baking sheet and place in the oven. Roast until they are browned, 5 to 8 minutes. Remove from the oven to cool; set aside.
- Combine butter, ¼ cup pecans and thyme leaves in a small dish.
- Loosen skin from breast and legs of chicken. Place ½ of butter mixture in a thin layer under the skin. Rub the oil on the outside of the chicken. Season the outside and inside cavity with salt and pepper. Arrange the chicken, breast side up, in a roasting pan with a rack. Roast for 55 to 60 minutes or until the juices from the thickest part of the thigh run clear and a meat thermometer inserted at that point registers 165°F Remove from the oven and allow to rest 10-15 minutes before carving.
- Prepare the cranberry relish: While the chicken is cooking, combine the cranberries, sugar, orange juice and ½ cup water in a medium saucepan, bring to a simmer over medium heat and cook until the cranberries start to burst, 8-10 minutes. Strain the cranberries out and reduce the cooking liquid for 2-3 minutes over medium heat or until it becomes syrupy. Stir in the red wine vinegar. Pour the liquid over the cranberries and stir in ¼ cup pecans.
- Arrange the dish: Melt the remaining butter mixture in the microwave on HIGH heat for 20 to 30 seconds. Carve the chicken into pieces and pour a little of the pecan butter on each pieces and arrange them on a platter with the cranberry relish. Sprinkle with remaining ¼ cup pecans. Serve immediately.
Nutrition Facts : Calories 821.5, Fat 47.6, SaturatedFat 15.5, Cholesterol 182.9, Sodium 251.5, Carbohydrate 60, Fiber 3, Sugar 54.2, Protein 38.6
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