Pecan Crusted Chicken With Banana Salsa Recipes

Steps:

• For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
• For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
• Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
• Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
• Whisk the eggs in another shallow bowl.
• Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
• Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.

Steps:

• In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Whisk buttermilk and egg together in a shallow bowl.
• Combine flour, ground pecans, sesame seeds, paprika, salt, and black pepper in a deep dish.
• Dip each chicken breast in the buttermilk mixture and transfer to the flour mixture; turn to coat.
• Arrange coated chicken in the baking pan. Drizzle melted butter on top. Sprinkle pecan halves over chicken.
• Bake in the preheated oven until coating is golden, about 30 minutes. Scatter red grapes and green grapes into the baking pan. Continue baking until an instant-read thermometer inserted into the center of the chicken reads 165 degrees F (74 degrees C), about 30 minutes more.

Steps:

• -Heatoven to350 degrees.
• Brush chicken with mustard.
• Place flour in small shallow bowl.
• In another small shallow bowl, whisk together egg and milk.
• I another small shallow bowl, stir together bread crumbs and pecans.
• -Dipchicken in flour mixture; shake of excess.
• Dip in egg mixture, dip in bread crumb mixture.
• -Line17*12*1 inch baking sheet with foil.
• Heat oil in large skillet over medium-high heat until hot.
• Cok chicken in batches, if necessary, 3 to 4 minute or until lightly brown, turning once.
• lace on baking sheet, bake 15 to 20 minutes or until no longer pink in center.
• -Meanwhile,in medium bowl, stir together all salsa ingredients.
• Serve chicken topped with salsa.

Steps:

• Preheat oven to 400 degrees.
• Make the salsa by combining the last 6 ingredients in a food processor. Cover and pulse until nearly smooth.
• Let stand at room temperature for at least 30 minutes. Or refrigerate, covered, for several days and then bring to room temperature before serving.
• Grease a large baking pan, or cover with parchment paper.
• Combine the pecans, flour, cornmeal, salt and pepper in a shallow dish or pie plate.
• Pour can of evaporated milk in a second dish or pie plate.
• Dip drumettes in milk and then in the pecan mixture, coating well.
• Arrange the chicken in the prepared baking pan and drizzle with the melted butter.
• Bake for 30 - 35 minutes, until the chicken is no longer pink.
• Serve with the salsa.
• Dip the drumettes.

Steps:

• Place milk in a shallow bowl.
• In another shallow bowl, combine the flour, pecans, sesame seeds, pepper, and salt.
• Dip chicken in milk, then coat in the flour mixture.
• In a large nonstick skillet, born chicken in oil on both sides.
• Transfer to a greased 15x10x1 inch baking pan.
• Bake uncovered at 350 for 15 to 20 minutes or until juices run clear.

Steps:

• In a small bowl, mix the eggs with the milk. Put aside.
• In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
• Dip the chicken in the egg mix, and press in the pecan mix.
• Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.

Steps:

• SALSA: Combine the bananas,bell peppers,jalapeno chilies,cilantro,lime juice,brown sugar,salt and pepper in bowl and mix well.
• Let stand 1 hour or longer.
• CHICKEN: Beat the egg with milk in a bowl.
• Mix the bread crumbs and pecans in a bowl.
• Season the chicken with salt and pepper.
• Spread with Dijon mustard and coat lightly with flour.
• Dip into egg mixture and then into pecan mixture, pressing to coat well.
• Heat the oil in a nonstick pan and add the chicken.
• Saute until golden brown on both sides, turning once.
• Remove to a baking dish.
• Bake at 350 degrees for 15-20 minutes or until cooked through.
• Serve with the salsa.