Best Oven Fried Pecan Chicken Breasts Recipes

PECAN CRUSTED CHICKEN

Steps:

• Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set a large wire rack on top. Spray the rack with nonstick cooking spray. Set aside.
• Lightly pound the chicken breasts to uniform thickness (about ½-inch).
• In a medium bowl, whisk together mayonnaise, Dijon mustard and honey. Set aside.
• In a shallow dish, mix together breadcrumbs, pecans, paprika, onion powder, garlic powder, kosher salt and black pepper. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
• Pat the chicken dry; season with salt and pepper to taste.
• Brush each piece of chicken on all sides with the mayonnaise mixture. Dredge in the pecan mixture, gently pressing to make sure that both sides are evenly coated.
• Place the coated chicken breasts on the wire rack set on the baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165° F, about 20-25 minutes. Check the chicken towards the end of the cooking time, and if it's starting to get too dark, tent loosely with foil for the remainder of the time. You don't want the pecans to burn while the chicken cooks through.

PECAN BREADED CHICKEN BREASTS

Steps:

• On waxed paper, combine pecans, flour, and salt.
• Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
• In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

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.

OVEN FRIED PECAN CHICKEN BREASTS

Steps:

• Heat oven to 450°F.
• Lightly coat with cooking spray a wire rack large enough to hold chicken in 1 layer; set rack in a jelly roll pan or roasting pan.
• Mix stuffing and pecans on a piece of waxed paper.
• Spread flour on another piece of waxed paper.
• Roll chicken in flour to coat, shaking off excess, then dip in egg white.
• Press in pecan mixture to coat well.
• Lightly coat chicken with cooking spray, sprinkle with salt and place on rack.
• Bake 25 minutes, turning once, or until lightly browned and no longer pink at center.