Best Honey Pecan Chicken Cutlets Recipes

ANOTHER HONEY PECAN CHICKEN

Steps:

• Stir the contents of the vegetable seasoning packet, butter and water in a bowl to melt the butter.
• Add the 1/2 cup orange juice, stuffing crumbs and pecan pieces.
• Stir just to moisten.
• Mix honey and the 2 tablespoons orange juice.
• Arrange chicken in a single layer in a 9 x 13 inch bake dish.
• Spoon 1/2 of the honey mixture over the chicken.
• Press 1/2 cup stuffing on each chicken breast.
• Wrap 1 slice of bacon around each one.
• Spoon remaining honey mixture over the bacon.
• Bake 40 minutes at 375 degrees or until cooked through.

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

PECAN-CRUSTED HONEY CHICKEN

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.

HONEY-PECAN CHICKEN

Steps:

• preheat oven to 425.
• line baking sheet with foil.
• finely chop the pecans in a food processor.
• Sprinkle pecans and cornflake crumbs on a sheet of wax paper.
• Combine the honey and soy sauce in a shallow bowl.
• dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat.
• Arrange on the baking sheet in a single layer; spray lightly with nonstick spray.
• Bake until the chicken is cooked through, about 5 minutes on each side.

PECAN CRUSTED 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.

HONEY PECAN CHICKEN STRIPS

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

PECAN CHICKEN

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.