Best Maple Pecan Crusted Chicken Recipes

MAPLE-PECAN-CRUSTED CHICKEN

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.

PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE

Steps:

• Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
• To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
• In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
• Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

MAPLE-MUSTARD-PECAN CRUSTED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. 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 together maple syrup and mustard. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.
• Pour remaining syrup & mustard into a small saucepan. Add another 1/4 cup of syrup and 1 teaspoon of mustard, to start. Add a teaspoon of Maple-Garlic Seasoning and 1/8 cup of the bourbon. Bring to a boil, stirring. Adjust for taste, adding more maple, mustard or seasoning.
• Once sauce has boiled for at least 2 minutes, and is starting to reduce, remove from heat. Use as dipping sauce for chicken.

PECAN CRUSTED CHICKEN SALAD WITH TANGY MAPLE DRESSING

Steps:

• Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes.
• Place flour in 1 dish, eggs beaten with a splash of water in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest.
• Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
• Dressing:
• Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
• Combine salad ingredients in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing.
• Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.