HONEY-PECAN CHICKEN BREASTS
We love to entertain, this is one of my favorite 'special' recipes to welcome dinner guests. The nuts add an elegant touch, and it fills the house with a great aroma. -Penny Davis, Newman Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 382 calories, Fat 15g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 436mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 35g protein.
HONEY PECAN CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
- In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
- Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
- Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
- Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
- Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
- Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.
SLOW COOKER HONEY PECAN CHICKEN
Make and share this Slow Cooker Honey Pecan Chicken recipe from Food.com.
Provided by Broke Guy
Categories Chicken Breast
Time 4h15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper and place in slow cooker. In a small bowl, add garlic, herbs de Provence and cinnamon to the honey. Stir and pour over the chicken.
- Sprinkle on the pecans and cook on low until the chicken is just cooked through (4 hours).
- Remove chicken from crock pot, cover w/ aluminum foil and let rest for 10 minutes.
- Once chicken has rested, shred chicken and add back to the sauce or serve breasts whole with the sauce drizzled on top with a garnish of fresh parsley.
Nutrition Facts : Calories 1350, Fat 79.8, SaturatedFat 22.9, Cholesterol 185.6, Sodium 1359.2, Carbohydrate 103.7, Fiber 6.4, Sugar 95.2, Protein 66.6
HONEY-GARLIC SLOW COOKER CHICKEN THIGHS
I have used it often. It's easy and uses pantry staples. Always a hit with adults and kids. Serve with basmati rice or quinoa and steamed or roasted vegetables.
Provided by Myrna
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 6h10m
Yield 4
Number Of Ingredients 6
Steps:
- Lay chicken thighs into the bottom of a 4-quart slow cooker.
- Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
- Cook on Low for 6 hours.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 34.2 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.6 g, Protein 21.9 g, SaturatedFat 3.3 g, Sodium 2203.7 mg, Sugar 30.6 g
SLOW-COOKER HOT HONEY CHICKEN SANDWICHES
These simple sandwiches are reminiscent of a lazy summer cookout - but doable on a weeknight. Though slow cookers are often associated with winter, they're great in hot weather because they don't heat up the kitchen like ovens do. For this recipe, there is no need to add liquid to the pot before cooking, because the chicken will release moisture as it cooks. If you have a lot of liquid remaining when the chicken is done, that's absolutely fine; just incorporate it into the shredded chicken. But if you have a little extra time, before you shred the chicken or add the honey, remove the chicken to a bowl with tongs, pour the juices into a small saucepan, and simmer until the juices are reduced by half to intensify flavor and thicken the sauce. After that, simply pick the recipe back up at Step 3.
Provided by Sarah DiGregorio
Categories dinner, poultry, main course
Time 4h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.)
- At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
- Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
- In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
- Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.
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- Garnish with sesame seeds and scallion, if desired, and serve on top of cooked rice or quinoa or alongside steamed vegetables. Or pile onto rolls and enjoy sandwich style. Keep leftovers in a large tupperware in the refrigerator for up to a week. Reheat in the microwave.
THE BEST SLOW COOKER HONEY GARLIC CHICKEN RECIPE - CAFE …
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- Pat dry boneless, skinless chicken thighs with paper towel. Combine 1/2 tablespoon of oil with rub ingredients. Season chicken, rubbing the mixture into the chicken.
- Melt butter in the same pan the chicken was in, scraping up any leftover browned bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute. Remove from heat.
- Pour sauce over chicken in slow cooker bowl, flipping thighs in the sauce to evenly coat. Cover with lid and cook on HIGH heat setting for 2-3 hours, or LOW heat setting for 5-6 hours. Baste with sauce half way through cooking.
- Place slow cooked chicken thighs on a lined baking sheet. Baste chicken with some of the thickened sauce, about 2 tablespoons per thigh. Broil briefly for 1-2 minutes each side to char the edges.
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