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Best Pecan-Crusted Chicken Recipes

Best Pecan-Crusted Chicken Recipes

Pecan-Crusted Chicken Shopping Tips

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Pecan-Crusted Chicken Cooking Tips

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.


Pecan-Crusted Chicken

“Pe-can, pe-can, pe-can pie,” Meg Ryan and Billy Crystal famously repeated in When Harry Met Sally, and while we don't have any pie to offer you (we wish!), we do have pecans. Specifically, we have a pecan-parsley-Dijon-crusted chicken breast that offers rich, vivid flavor in every bite. We also have carrots flavored with BBQ spice and butter, pairing perfectly with the chicken. This dish will have all your friends and neighbors telling you they'd be proud to partake of your pecan chicken. Tip: Want an easy way to mince parsley? Gather the stems in one hand, and lay the leaves on the cutting board. Cut leaves with your knife using a rocking motion, then turn 90 degrees and repeat until the parsley is minced.


Recipe Summary

  • cooking spray
  • 2 tablespoons pure maple syrup
  • 1 tablespoon mayonnaise
  • salt to taste
  • ½ cup panko bread crumbs
  • ¼ cup chopped pecans
  • 4 medium skinless, boneless chicken breast halves, cut into strips

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.


Recipe Summary

  • 1 cup pecans
  • 2 tablespoons cornstarch
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 1/2 teaspoons salt
  • Cayenne
  • 1 egg
  • 2 tablespoons water
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • 3 tablespoons cooking oil
  • 1 cup mayonnaise
  • 2 tablespoons grainy or Dijon mustard
  • 1/2 teaspoon white-wine vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons chopped fresh parsley

In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt, and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.

Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.

In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.

Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.


Pecan Crusted Chicken

Ingredients

  • 4 chicken breasts
  • 1/2 cup organic spicy brown mustard
  • 2 tbsp raw organic honey
  • 1 cup pecans
  • sea salt

Instructions

Preheat oven to 350. In a medium sized mixing bowl blend together the mustard and honey. Toss the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chopped pecans either on a plate or in a pie pan if you have one. Using a paper towel, remove any excess moisture from the outside of your chicken breasts. Taking one chicken breast at a time, first place the chicken into the mustard/honey mixture and coat on both sides. Transfer chicken to the chopped pecans and again cover both sides. Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt. Bake at 350 for 45 minutes or until the chicken juices run clear.


Light & Easy Keto Pecan Crusted Chicken

  • Author: Krista
  • Prep Time: 40 mins
  • Cook Time: 12 mins
  • Total Time: 52 mins
  • Yield: 4 1 x
  • Category: Poultry & Pork, Gluten Free, Paleo
  • Method: Stove Top
  • Cuisine: American

Description

Spice up your Chicken Recipes with this light & easy Keto Pecan Crusted Chicken Recipe. Coated with a smoky pecan mixture and sautéed to perfection &ndash this quick dinner recipe will become a staple in your home!

Ingredients

  • 1 cup raw pecans, finely chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 egg white, lightly beaten
  • 1/2 teaspoon salt
  • 2 T. avocado oil
  • 4 (4-6oz) boneless skinless chicken breasts

Instructions

  1. To a medium bowl add finely chopped raw pecans, smoked paprika and garlic powder. Mix until incorporated.
  2. Pat chicken breasts dry. Dredge each chicken breast front and back in egg white mixture then in the pecan mixture. Make sure to press the pecan mix into the chicken breasts good.
  3. Place coated chicken breasts on a plate and put in the refrigerator covered for 30 minutes.
  4. Heat a large skillet to medium high heat. Add avocado oil to pan and place chicken breasts in skillet.
  5. Saute chicken for 5-6 minutes per side.
  6. Remove chicken from the pan and salt immediately.
  7. Let sit for 3-4 minutes to cool down and enjoy! 🙂

Nutrition

  • Serving Size: 1 chicken breast
  • Calories: 367
  • Sugar: 1 g
  • Sodium: 126 mg
  • Fat: 28 g
  • Saturated Fat: 2 g
  • Carbohydrates: 4 g
  • Fiber: 3 g
  • Protein: 29 g
  • Cholesterol: 80 mg

Keywords: pecan crusted chicken, crusted chicken, easy chicken recipes, pecan crusted, pecan crusted chicken recipe, high protein recipe, pan seared chicken,


Balsamic Pecan Crusted Chicken

This is a delicious, healthy, high protein entree that is so juicy and crunchy that you’d never guess it’s good for you!

Find all my recipes at http://kelseymeg.wordpress.com

Ingredients

  • 1-½ cup Finely Chopped Pecans
  • ¾ cups Shredded Parmesan Cheese
  • 2 whole Eggs, Beaten
  • 3 whole Large Chicken Breasts, Marinated In Balsamic Vinaigrette

Preparation

Preheat oven to 425 degrees (F).

Mix together chopped pecans and parmesan cheese in a shallow bowl, set aside.

Spray a 9×13 baking dish with cooking spray. Beat the eggs with a fork or whisk in a separate shallow bowl, set aside.

Slice the chicken breasts lengthwise, so that you end up with 6 thinner chicken breasts.

Next, set up your breading station (learned this from working at Chik-fil-A. Wow.) In a row, in this order, place the raw chicken, the beaten eggs, the pecan mixture, and the greased baking dish. Then do your breading. With a fork, pick up one breast, dip it in the egg, then let the excess egg drip off. Next, press the chicken into the pecans, flipping it over and pressing it down again to make sure it gets pretty well covered. Then place the chicken in the baking dish and repeat with all the other chicken breast pieces. Once all the chicken is arranged in the baking dish, sprinkle the remaining pecan mixture over the top of the chicken and press it down with a fork. Next, spray the top with a little more cooking spray, and bake for about 15 minutes or until it’s just cooked through. Then, after 15 minutes, turn on the broiler for a minute or two to get the pecans nice and crispy. (Watch closely so it doesn’t burn!)

*A note on marinated chicken: When I buy chicken breast, I take it home and immediately put the breasts in groups of 3 in freezer bags, fill the bags with sauce or dressing, and freeze them until I’m ready to cook them. I’ll use anything from vinaigrette to teriyaki sauce to barbeque sauce. It creates easy meal planning– if you already have something marinating in your freezer, all you have to do is thaw it and cook it without thinking about it.
*Confession: I had to look how up to spell vinaigrette. Yikes.


Pecan Crusted Chicken With Frangelico Cream Sauce Recipe

I haven't tried this yet but came across it in a B and B cookbook I have. Sure sounds like a winner to me. Going to try it soon.

  • pecan
  • chicken
  • frangelico
  • fry

Schedule your weekly meals and get auto-generated shopping lists.

  • Chicken:
  • 4 Boneless chicken breasts
  • Salt and pepper
  • 3 eggs
  • 1/2 cup milk
  • 2 cups finely crushed pecans
  • 1 cup coarse bread crumbs
  • 1 cup flour
  • canola oil
  • Sauce:
  • 1 cup Frangelico liqueur
  • 3 cups light cream
  • 1/2 cup sugar
  • pinch of salt
  • Roux (1 Tbsp flour and 1 Tbsp melted butter

Ingredients

  • Chicken: shopping list
  • 4 Boneless chicken breastsshopping list and peppershopping list
  • 3 eggsshopping list
  • 1/2 cup milkshopping list
  • 2 cups finely crushed pecansshopping list
  • 1 cup coarse bread crumbs shopping list
  • 1 cup flourshopping listshopping list
  • Sauce: shopping list
  • 1 cup Frangelicoliqueurshopping list
  • 3 cups light creamshopping list
  • 1/2 cup sugarshopping list
  • pinch of saltshopping list
  • Roux (1 Tbsp flour and 1 Tbsp melted buttershopping list

How to make it

  • Rinse and trim the fat off chicken. Lightly salt and pepper one side of each breast and set aside. In a bowl, mix eggs and milk. In a separate bowl, mix pecans and bread crumbs. In a third bowl, have the flour ready. Coat the chicken breasts in the flour, then dip in the egg mixture, then into the pecan mixture, pressing down to coat well. Set chicken aside.
  • In a saucepan, reduce Frangelico to half. Add cream, sugar and salt. Bring to light boil (careful not to burn), then add roux to thicken. While sauce is cooking, heat a deep skillet with about 1/2 inch of canola oil. Once fully heated, place coated chicken breasts in oil and cook about 4 minutes on each side until done. Serve chicken with sauce drizzled on top.
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'Frangelico' liqueur could be called
'an 'elixir' from the Italian gods! It must be tried to 'Believe' !
Thanks for this "5"FORK. recipe

The Cook

The Rating

'Frangelico' liqueur could be called
'an 'elixir' from the Italian gods! It must be tried to 'Believe' !
Thanks for this "5"FORK. recipe


Perdue is taking part in reducing their carbon footprint as well. Here is how:

  1. Donating to the Arbor Day Foundation , which is working to replant damaged areas of our nation’s forests. This donation will help reduce the carbon footprint required to ship our products to you.
  2. Using shipping boxes made out of 100 percent recyclable cardboard and insulated with Green Cell Foam®.
  3. You’ll receive a reusable and recyclable grocery bag with every purchase. Reach for our bag next time you go to the store to avoid using paper or plastic.
  4. A pollinator seed packet is also included in every box. Plant the seeds to create a robust pollinator habitat for the bees and butterflies at your home!

These Pecan Crusted Chicken Tenders are made with PERDUE ® Harvestland ® Boneless Skinless Chicken Breast Tenderloins . I like the convenience of these b oneless, skinless chicken breasts that are individually wrapped in a vacuum-sealed pouch. Each pouch is perfectly portioned so I know how many packs to thaw out for our family.


Maple-Pecan Crusted Chicken

Just hearing the words “maple-pecan crusted” I’m already interested. I’m thinking about something a little sweet, a little nutty, definitely crunchy – a foray into a satisfying bite. Even though I’m not usually a big fan of boneless, skinless chicken breasts, the promise of this coating – made even crunchier with panko bread crumbs – convinced me to give Maple-Pecan Crusted Chicken a try.

I have a love/hate relationship with boneless, skinless chicken breasts. On the one hand, they’re so easy – they cook fast and it’s lean protein. I can easily chop them up for my kids without having to navigate around bones. But they can turn out dry so easily (in restaurants they almost always seem to be inedibly dry) and they’re often just so blah, flavor-wise. I much prefer a juicier bone-in, skin-on chicken breast or, better yet, thighs.

That said, I’m still open to trying recipes involving boneless, skinless chicken breasts if there’s a flavorful marinade, goodies like prosciutto and cheese stuffed inside, or (as in the case of today’s recipe) there’s a great crust. This chicken turned out to be terrific – crunchy and gently sweet on the outside, moist on the inside. As you can probably tell from the photos, these pieces were on the huge side, so my trusty meat thermometer once again came in handy to ensure I cooked the chicken to the right temperature (but not a degree more!). The only small addition I made to the recipe, which I found on the back of a box of Progresso panko bread crumbs, was to season the chicken before applying the coating.

That’s it – start to finish in under 30 minutes, perfect for a weeknight dinner. While the chicken was baking, I pulled together some Vanilla Glazed Baby Carrots and Lemon Jasmine Rice with Peas and Mint (I’ll be sharing that recipe soon!) to serve on the side.