Pecan Crusted Chicken 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:

• 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:

• 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:

• Preheat the oven to 400 degrees F.
• Place the chicken breasts between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick (a meat mallet or wooden spoon works well). Pat the chicken dry and sprinkle liberally with salt and pepper on both sides. Sprinkle the goat cheese lengthwise on one half of each breast; then sprinkle with dill, orange zest and more salt and pepper. Fold in the short ends--like folding a burrito--then, starting on the half with cheese, roll up into a tight cylinder. Close the seams with toothpicks.
• Whisk the eggs in a wide, shallow dish. In a separate dish, combine the breadcrumbs and ground pecans. Sprinkle the stuffed chicken with salt and pepper. Dip in the egg mixture and then in the breadcrumb mixture; shake off excess breading.
• Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil. Bake to an internal temperature of 160 degrees F, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.
• Remove the toothpicks. Serve garnished with dill sprigs.

Steps:

• 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 1/2 inch thick.
• In shallow dish, mix bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
• In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
• Mix maple syrup, mayonnaise, and salt together in a bowl.
• Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

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:

• 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°.

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:

• Heat oven to 400°F.
• Beat eggs and water in shallow dish. Mix coating mix and nuts in separate shallow dish. Dip chicken in eggs, then in coating mixture, turning to evenly coat both sides of each breast. Place in single layer on foil-covered baking sheet.
• Bake 18 to 20 min. or until chicken is done (165ºF). Meanwhile, mix dressing and mustard.
• Serve chicken topped with dressing mixture.

Steps:

• PREHEAT oven to 400°E Toss chicken legs with egg to coat.
• COMBINE cornflakes, pecans, sugar, salt, onion powder and pepper in large resealable plastic food storage bag.
• Add chicken legs two at a time; shake to coat.
• PLACE chicken on foil-lined baking sheet; drizzle with melted butter.
• Bake 40 to 45 minutes or until tender.