Quick Praline Chicken Recipes

Steps:

• Sprinkle the Creole seasoning on both sides of the chicken breasts.
• Heat butter and oil in a large skillet to medium heat.
• Add chicken breasts and cook for 5 min on each side, or until juices run clear.
• Remove from the skillet and put on a serving platter; keep warm.
• In the reserved drippings in the skillet, add the syrup and sugar; bring to a boil.
• Stir in pecans and cook 1 min or until heated through.
• Spoon mixture over chicken.

Steps:

• Heat oven to 350°.
• Arrange graham crackers in single layer in ungreased 15 x 10" jelly-roll pan.
• Heat brown sugar and margarine to boiling in 2-qt. saucepan.
• Boil 1 minute, stirring constantly.
• Remove from heat.
• Stir in vanilla.
• Pour sugar mixture over crackers; spread evenly.
• Sprinkle with pecans.
• Bake 8-10 minutes or until bubbly.
• Cool slightly.
• Break into squares.

Steps:

• In medium saucepan, bring water and butter to a boil; stir in sugars.
• Return to boiling; boil and stir for 1 minute.
• Remove from heat; stir in vanilla and pecans.
• Beat until mixture thickens.
• Immediately drop from teaspoon onto wax paper.
• Cool.

Steps:

• Sprinkle seasoning on both sides of chicken and brown in butter over medium-high heat on top of stove.
• Place browned chicken in slow cooker.
• Mix together syrup, brown sugar, and pecans and pour over chicken.
• Cook on Low for 6 to 8 hours.
• Serve with wild or brown rice.

Steps:

• In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
• Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
• Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Steps:

• Heat oven to 350°F.
• Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
• Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
• Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
• Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.