Chicken Pecan Wraps Recipes

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.

Steps:

• In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.

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.

Steps:

• Dredge the cutlets in flour, shaking off excess.
• Heat two tablespoons margarine in a heavy skillet over medium heat.
• Add the cutlets and brown on both sides, about 5-6 minutes.
• Stir together the remaining tablespoon margarine, honey and pecans.
• Add to the skillet, stir gently.
• Cover and simmer gently for 7-8 minutes.
• Remove cutlets to a serving platter, pour sauce over and serve.

Steps:

• In a large skillet, saute chicken, onion and cumin in butter until chicken juices run clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through. Spoon about 1/2 cupful down the center of each tortilla; top with cheese, salsa and lettuce if desired. Fold in sides.

Steps:

• Toast the pecans for 6 minutes in a 375 degree oven. Cool and chop roughly. Place in a large bowl.
• Cook the chicken breasts (two large ones, boneless). Cool. Dice. (This should be about 4 cups of diced chicken). Put this in the large bowl.
• Dice the celery and add it to the bowl. Dice the apples up and add to the bowl. Add the lemon juice and zest. Stir this all together well.
• Cut the grapes in half, and add them, the spices and the remaining ingredients to the bowl. Stir together well.
• *** Serve on warm soft flour tortilla shells or on romaine lettuce leaves.

Steps:

• Place the garlic, orange juice, soy sauce, honey and chile powder into a bowl and mix well. Adjust seasonings, adding more chile powder if you wish.
• Trim any excess fat from the chicken thighs and place into a plastic zip-loc bag. Pour the honey mixture over the thighs and turn them to coat well. Close the bag and marinate the thighs in the fridge for 1 hour.
• Preheat oven to 425°. Place the thighs, with the marinade, into a shallow roasting pan. Roast for 25-30 minutes, turning halfway through and basting with the glaze, until the chicken is tender and slightly blackened on the edges.
• Remove the chicken from the pan and leave to cool. Cut the chicken into strips and set aside.
• Lay a tortilla on a clean work surface. Add 1 T. of mayo into the center and spread out a little. Add iceberg lettuce (to taste) and top with several strips of chicken. Fold the tortilla up over the filling, fold in both sides of the tortilla, then roll up all the way. Wrap in saran wrap or waxed paper to secure rolls. Repeat to make 8 rolls.
• Make these the day before a picnic or for boxed lunches. YUM!