Best Nutty Chicken Recipes

NUTTY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 350°. Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture., Place in a lightly greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until chicken is golden brown and crispy and juices run clear, about 1 hour.

NUTTY CHICKEN SANDWICHES

Steps:

• In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour. , Just before serving, stir in pecans. Place spinach on 4 slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters.

NUTTY CHICKEN SALAD

Steps:

• Over medium-high heat, bring a medium pot of lightly salted water to boil. Add chicken, celery, a slice of the onion, and garlic. Reduce heat to medium and simmer for 1 hour.
• Chop remaining onion and set aside.
• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Drain chicken, discarding boiled vegetables. Chop chicken when cool.
• In a medium bowl, mix the apple, onion, pickles, almond and salt, if desired. Add black and red pepper to taste. Stir in enough mayonnaise until the mixture sticks together well.
• Cover a serving dish with lettuce leaves. Mound the chicken salad in the middle, and sprinkle with additional almonds, if desired. Serve with crackers.

NUTTY CHICKEN CURRY

Steps:

• Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
• Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

NUTTY CHICKEN SATAY STRIPS

Steps:

• Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
• Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
• Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
• Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

NUTTY CHICKEN STRIPS

Steps:

• Mix yogurt, cilantro and honey. Refrigerate, covered, until serving., In a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with almonds, cilantro and curry powder. Toss chicken strips with flour to coat lightly; shake off excess. Dip both sides in egg mixture, then in crumb mixture., In a large skillet, heat oil over medium heat. In batches, cook chicken until golden brown, 5-6 minutes per side. Drain on paper towels. Serve with sauce.

FRUITY NUTTY CHICKEN SALAD

Steps:

• 1. I use a pressure cooker but you can boil the chicken breasts. Place 5 breasts in a pressure cooker.
• 2. Add seasonings. I use seasoning salt, garlic powder, pepper, and Emeril's Essence.
• 3. Then add water to cover chicken by 1-2". Cook for 20 - 25 mins.
• 4. In a big bowl, shred chicken breast (remove all fat as you go).
• 5. Add grapes. I usually cut mine in 4-6 pieces...nice little chunks.
• 6. Add a good covering of walnuts and pecans.
• 7. Add the Red Delicious apples. I cut mine into maybe 1/2" chunks. I peel mine but you may like the skin.
• 8. Add a jar of mayo. Salt and pepper to taste.
• 9. Mix well so you get a little of everything in every bite.
• 10. I like mine on regular old saltine crackers but I am sure it would be good on toast as well. It is even good by itself.

NUTTY CHICKEN STRIPS WITH HONEY YOGURT DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine bread crumbs, almonds, cilantro, and curry powder.
• Place flour in a shallow bowl.
• In another shallow bowl, beat the egg, and milk.
• Dip the chicken strips in flour, then in the egg mixture.
• Then place in the resealable bag in step 1, and shake to coat.
• In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink, and drain on paper towels.
• In a small bowl, combine the sauce ingredients, and serve with chicken.

NUTTY CHICKEN & LEMON SPAGHETTI

Steps:

• Heat the grill to medium. Put the chicken on a baking tray, drizzle with ½ tbsp oil and season. Grill for 8-10 mins on each side or until cooked through. Shred the meat with two forks.
• Meanwhile, soak the bread in the milk for 5 mins, then tip into a food processor with the walnuts, remaining oil, garlic, lemon zest and juice. Pulse to a smooth creamy texture. Season.
• Bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions.
• Drain the spaghetti, reserving a mugful of cooking water (about 200ml). Return the spaghetti to the pan and toss with the walnut sauce, shredded chicken, most of the pasta water and the parsley. Toss to coat, and add a little more pasta water to loosen, if you need to. Check for seasoning and serve in bowls topped with the parmesan.

NUTTY CHICKEN FINGERS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine the first 5 ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in pecan mixture. , Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, until juices run clear, 12-15 minutes.

JAMIE'S NUTTY ORANGE CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, mayonnaise, eggs, walnuts, celery, scallions, lemon juice, salt, and pepper and mix well.
• Divide the greens equally among four to six plates. Serve the chicken over the greens and garnish with the orange segments.
• a bit more, y'all
• Mama likes to put halved seedless purple grapes in her salad-you can add them here for a little more fruit and a nice color contrast.

NUTTY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 350°F.
• In a shallow dish, combine biscuit mix, pecans and seasoning; mix well.
• Dip chicken pieces in milk; coat generously with pecan mixture.
• Place in a lightly greased 13 x 9 x 2 inch baking dish. Drizzle butter over chicken.
• Bake, uncovered for 1 hour or until juices run clear.

NUTTY CHICKEN PITA SANDWICHES

Steps:

• In a large bowl, beat the cream cheese, milk and lemon juice until smooth. Stir in the chicken, green pepper, onions, mustard, thyme, salt and pepper; refrigerate. , Just before serving, stir in walnuts. Spoon about 1/2 cup filling into each pita half.

NUTTY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F.
• In a shallow dish combine cornflake crumbs, pecans, parsley, garlic powder and optional salt. Dip chicken strips in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan.
• Bake for 7-9 minutes or until chicken is tender and no longer pink.
• If desired, serve with ranch-style dressing.

NUTTY CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender., In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. , Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice.

NUTTY CHICKEN GRAIN SALAD

Steps:

• Put the chicken breasts on a baking tray, drizzle with 1 tbsp olive oil, add seasoning and place under a hot grill for 8 mins or until cooked through. Meanwhile, heat the grains following pack instructions.
• Roughly chop the fruit and nuts. Mix with the grains, 1 tbsp olive oil and seasoning to taste. Mix the hummus with 1 tbsp water, ½ tbsp olive oil and some seasoning. Serve the chicken sliced with the grains and drizzle over the hummus dressing.

NUTTY CHICKEN WITH NOODLE SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6 and cover a baking tray with baking paper. Finely chop the peanuts in a food processor or by hand - you want large crumbs, not dust - then tip onto a plate. Dip the chicken pieces in egg, then coat in the peanuts and place on the tray. You can freeze the coated chicken pieces for up to a month, defrost, then continue with recipe. Bake for 15-20 mins until golden and cooked through.
• Meanwhile, cook the noodles according to pack instructions, drain, rinse under cold water until cool, then drain again. When the chicken is ready, use kitchen tongs or two forks to mix the noodles with the cucumber slices, mint, lime juice and zest, sugar, chilli if using, and some seasoning. Serve immediately, topped with the crunchy chicken.

NUTTY CHICKEN MEATBALLS WITH LEMON SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix chicken, 1/2 cup almonds, 1 egg, lemon juice, mustard powder, curry powder, salt, and pepper together in a bowl. Roll mixture into 12 balls using floured hands to prevent sticking.
• Beat remaining egg in a bowl. Combine remaining 1 1/2 cups almonds and bread crumbs in a bowl. Roll meatballs in beaten egg and then in almond mixture and place on a baking sheet.
• Bake in the preheated oven for 15 to 20 minutes.
• Meanwhile, heat broth in a saucepan over medium heat, about 5 minutes. Whisk cream cheese into broth and gently heat while beating until smooth. Add lemon juice, parsley, and chives. Keep lemon sauce warm until meatballs are done.
• Serve meatballs with lemon sauce.

CRISPY NUTTY CHICKEN SALAD

Steps:

• Combine nuts, bread crumbs, 1 Tbsp. basil and 1/4 tsp. pepper in shallow dish. Brush both sides of chicken with 2 Tbsp. dressing. Dip in nut mixture, pressing firmly to coat.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Cut into 1/2-inch-thick slices.
• Meanwhile, combine greens, oranges, tomatoes and cheese in large bowl. Mix remaining dressing, remaining basil and remaining pepper until blended. Drizzle dressing mixture over salad in bowl; toss to coat. Top with chicken.

NUTTY CHICKEN NOODLES

Steps:

• 1. Heat about 750ml of water in a saucepan, with a lid, then crumble in and dissolve the optional stock cube.
• 2. Cut any fat from the chicken breast and lower into the water once it's just below boiling. Just below boiling should be when tiny bubbles start to form on the bottom of the pan and a few make their way to the surface, but there isn't too much movement. Keep the water/stock just below boiling and poach gently for 15 minutes.
• 3. Mix the peanut butter, soy, sesame oil, juice of the lime, grated clove of garlic, grated ginger and cracked black pepper in a small bowl or cup and add a couple of tablespoons of the poaching chicken stock to create a sauce the consistency of thick soup.
• 4. Deseed the pepper and cut into thin strips. Chop the chilli as small as possible, removing the seeds.
• 5. Peel and finely slice the onion, then peel and cut the carrot into thin strips. The best way to cut the carrot is to peel it into thin strips with a potato peeler, then line those strips up and slice fine strips with a sharp, straight-edged knife.
• 6. Boil a kettle full of water and place the rice noodles in a bowl, then pour enough of the boiling water onto the noodles to cover them and leave for 3 minutes.
• 7. Add the ½ tablespoon of vegetable oil to a large frying pan, saucepan or wok and heat over a high heat. Add the prepared pepper, onion and carrot all at once and stir-fry for 2 minutes, keeping everything moving in the pan, then mix in the chopped chilli.
• 8. Drain the noodles in a sieve, then add to the pan of veg along with the sauce and toss everything to combine. Transfer onto a serving plate.
• 9. Pluck the chicken out of the water, check that it's cooked right through by cutting in half and making sure that the thickest part has no pink bits. Cut or tear the chicken up as soon as it's cool enough to handle and pile onto the noodles.