PECAN-CRUSTED CHICKEN
With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
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 HONEY CHICKEN
Make and share this Pecan-Crusted Honey Chicken recipe from Food.com.
Provided by KellyMac6
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Mix mustard, honey and lemon juice.
- Brush mixture onto both sides of chicken breasts.
- Place chicken breasts in a single layer in a shallow baking pan.
- Combine pecans, bread crumbs, and butter.
- Sprinkle evenly over chicken, press lightly into chicken to secure.
- Bake 20 to 25 minutes or until chicken is cooked through.
Nutrition Facts : Calories 271, Fat 13.6, SaturatedFat 2.5, Cholesterol 73.5, Sodium 228.5, Carbohydrate 8.4, Fiber 1.8, Sugar 5.3, Protein 29.2
PECAN CHICKEN WITH DIJON MUSTARD SAUCE
Make and share this Pecan Chicken With Dijon Mustard Sauce recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper; place on a greased jelly roll pan.
- Combine butter and 1/4 cup of the mustard; stir well.
- Pour over chicken; spread evenly.
- Sprinkle pecans over top.
- Bake, uncovered, 375 degrees for 15 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
- Combine remaining 2 tablespoons mustard, pan drippings, sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
- To serve, pour sauce over chicken.
Nutrition Facts : Calories 331.6, Fat 34.2, SaturatedFat 15.9, Cholesterol 56.8, Sodium 388.3, Carbohydrate 5.4, Fiber 1.7, Sugar 1, Protein 3.7
PECAN DIJON CHICKEN
Make and share this Pecan Dijon Chicken recipe from Food.com.
Provided by DrGaellon
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C). Lightly grease a medium baking dish.
- In a medium saucepan over medium heat, blend the Dijon mustard, honey, orange juice, milk, butter, and lemon juice. Season with ground mustard, salt, and pepper. Stir in the pecans.
- Arrange chicken in the prepared baking dish, and cook in the preheated oven about 10 minutes. Cover with the Dijon mustard mixture, and continue cooking 20 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 288.4, Fat 12.6, SaturatedFat 3.5, Cholesterol 79.3, Sodium 372.1, Carbohydrate 15.6, Fiber 1.4, Sugar 13.3, Protein 29
PECAN-BREADED CHICKEN WITH MUSTARD SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Between two pieces of waxed paper lightly flatten the chicken breasts with a meat pounder. Season with salt and pepper.
- Melt 6 tablespoons of the butter in a small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard.
- Dip each piece of chicken into the butter and mustard mixture and heavily coat each with the ground pecans, patting them on.
- Preheat oven to 200 degrees.
- Melt the remaining butter in a 12- to 14-inch skillet. Stir in the oil. When hot, saute as many pieces of the chicken as you can at one time without crowding them. Saute about 3 minutes on each side. Remove to a baking dish and place in the oven to keep warm.
- When the chicken is sauteed discard the butter and oil. If any of the pecans remaining in the skillet have burned, discard them, too; otherwise spoon them over the chicken in the oven.
- Stir the sour cream into the pan, scraping up any browned particles. Whisk in the remaining mustard, then season to taste with salt and pepper. Spoon the sauce onto four plates and top with a chicken breast.
Nutrition Facts : @context http, Calories 816, UnsaturatedFat 47 grams, Carbohydrate 8 grams, Fat 80 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 28 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 1 gram
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
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PECAN CRUSTED CHICKEN - THE SEASONED MOM
From theseasonedmom.com
Reviews 1Category DinnerCuisine SouthernTotal Time 35 mins
- Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set a large wire rack on top. Spray the rack with nonstick cooking spray. Set aside.
- In a shallow dish, mix together breadcrumbs, pecans, paprika, onion powder, garlic powder, kosher salt and black pepper. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
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5/5 (1)Category Main CourseServings 2Total Time 32 mins
- Season chicken breasts on both sides with salt and pepper. With "pretty" side up, take a spatula and paint on an even layer of dijon mustard onto each chicken breast.
- On a plate or shallow bowl, pour pecan bits into an even layer. Place the chicken dijon-side down into the nuts and press gently so they adhere.
- Lay chicken with nutty-side up on a cooking sheet lined with foil and greased with cooking spray. Place into oven and bake for 22 minutes, then remove and let cool for at least 5 before slicing!
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