Best Pecan Crusted Chicken Drumettes With Dried Cherry Salsa Recipes

PECAN CRUSTED CHICKEN DRUMETTES WITH DRIED CHERRY SALSA

Steps:

• Preheat oven to 400 degrees.
• Make the salsa by combining the last 6 ingredients in a food processor. Cover and pulse until nearly smooth.
• Let stand at room temperature for at least 30 minutes. Or refrigerate, covered, for several days and then bring to room temperature before serving.
• Grease a large baking pan, or cover with parchment paper.
• Combine the pecans, flour, cornmeal, salt and pepper in a shallow dish or pie plate.
• Pour can of evaporated milk in a second dish or pie plate.
• Dip drumettes in milk and then in the pecan mixture, coating well.
• Arrange the chicken in the prepared baking pan and drizzle with the melted butter.
• Bake for 30 - 35 minutes, until the chicken is no longer pink.
• Serve with the salsa.
• Dip the drumettes.

PECAN-CRUSTED CHICKEN

Steps:

• In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.

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.

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.