Best Pecan Crusted Chicken Recipes

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 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.

PECAN CRUSTED CHICKEN

Steps:

• For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
• For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
• Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
• Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
• Whisk the eggs in another shallow bowl.
• Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
• Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.

CONTEST-WINNING PECAN-CRUSTED CHICKEN

Steps:

• Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.

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

Steps:

• 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 bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
• In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

MARY'S PECAN CRUSTED CHICKEN

Steps:

• In a small bowl, mix the eggs with the milk. Put aside.
• In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
• Dip the chicken in the egg mix, and press in the pecan mix.
• Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.

PECAN CRUSTED STUFFED CHICKEN WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• Cut the red bell peppers in half and seed them.
• Spray the skins with cooking spray and broil them (skin side up) until the skin is dark brown/black and bubbly.
• Remove peppers and put them in a brown paper bag (fold up edges of bag).
• Preheat the oven to 350 degrees and spray a cookie sheet with cooking spray.
• Make sure your chicken breasts are pounded out or slit in half for stuffing.
• Layer the mushrooms, crabmeat, cheese and green onions in the chicken and skewer them closed. (I use wooden skewers - you can also use toothpicks, but remember to take them out! I almost choked someone once!).
• Melt the butter and coat the stuffed chicken breasts in it.
• Roll the chicken breasts in the chopped pecans.
• Cook at 350 for 30 minutes.
• While the chicken is cooking, peel the skin from the peppers.
• Blend peppers and sour cream until smooth.
• Add salt to taste.
• Serve chicken breasts with red bell pepper sauce as a topping or under chicken for a garnish.

PECAN-CRUSTED BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 450 degrees F.
• Combine honey and mustard in a small bowl; stir well. Combine nuts and panko in a separate shallow bowl.
• Brush each side of each chicken breast with the honey mixture. Dredge chicken in panko mixture. Press panko mixture onto chicken, so it will stick.
• Place chicken on a baking sheet coated with cooking spray; lightly coat chicken with cooking spray.
• Bake at 450 degrees F for about 12 minutes or until done.

PECAN CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE

Steps:

• In saucepan, melt 6T butter.
• Whisk in 2T mustard and 1T honey until blended.
• Scrape into a shallow dish.
• Place ground pecans in a separate shallow dish.
• Dip chicken into mustard mixture 1st then dredge with pecans.
• In a large frying pan, heat the remaining 2T butter & oil over medium heat
• Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
• Place on serving dish and cover with foil to keep warm.
• Discard all but 2T of fat from pan and reduce heat to low.
• Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
• Cook just until heated through, do NOT boil.
• Serve over chicken.
• I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Prepare chicken breasts by cutting them in half and pounding them out.
• Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
• In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
• Dip the chicken into the egg white mixture and then into the pecan mixture.
• While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
• Add chicken and saute until brown on both sides.
• Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
• Take chicken out and make dressing while it rests.
• Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
• Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
• Arrange greens on 4 plates.
• Slice chicken.
• Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
• Serve with extra dressing on the side!

OVEN BAKED PECAN-CRUSTED CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
• In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
• In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
• Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)

PECAN AND PANKO CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F.
• Sprinkle chicken with salt & pepper.
• Mix panko crumbs with the chopped Pecans.
• Melt 2 tbsp butter in an oven proof skillet (that will be large enough to accommodate the 4 breasts) & melt butter over low heat.
• Paint the breasts with the butter and coat them with the panko/nut mixture.
• Heat the skillet over medium heat and put in the breasts
• Sauté the chicken until brown on the bottom, flip breasts and place the skillet in the preheated 400°F oven.
• Bake until the breasts are done approx 18 minutes, depending on the size of the breasts.
• Remove chicken to a platter and keep warm.
• Remove any bits & pieces from the skillet.
• Add remaining 2 tbsp butter to the skillet & sauté the shallots approx 1 minute, add the broth approx 1 minute.
• Add parsley.
• Drizzle sauce over the chicken & serve.

SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE

Steps:

• In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
• Whirl in parsley.
• Transfer to shallow bowl;set aside.
• In separate shallow bowl, beat egg.
• Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
• (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
• Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
• Serve with chicken.

TGIFRIDAY'S PECAN-CRUSTED CHICKEN SALAD

Steps:

• Make the pecan-crusted chicken first since it is served cold.
• Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding with a kitchen mallet.
• Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon salt in a shallow bowl.
• Combine milk with beaten eggs in another shallow bowl.
• Dump the flour into another shallow bowl.
• Bread each chicken breast by coating each with flour.
• Dip the flour-dusted chicken into the egg mixture.
• Coat the chicken with a thick coating of the pecans and corn flake crumbs.
• Preheat 1/2 cup canola oil in a large skillet over medium/low heat.
• When the oil is hot, saute the chicken fillets for 3-4 minutes per side or until golden brown.
• Cool chicken on a rack or paper-towels.
• When you can handle the chicken, cover it and refrigerate it for at least two hours.
• As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp salt in a blender.
• Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayonnaise.
• Pour vinaigrette into a small bowl and mix in minced garlic.
• Chill this until you're ready to use it.
• When you're ready to build your salad, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
• Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
• Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans.
• Sprinkle 2 tablespoons of the mixture on each salad.
• Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
• Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.

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.

PECAN-CRUSTED HONEY CHICKEN

Steps:

• Heat oven to 375°F. Mix mustard, honey and lemon juice; brush onto both sides of each chicken breast. Place in single layer in shallow pan.
• Combine nuts, bread crumbs and margarine. Sprinkle over chicken; press lightly into chicken to secure.
• Bake 20 to 25 min. or until chicken is done (165°F).

PECAN-CRUSTED CHICKEN TENDERS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a wire rack with cooking spray and set on top of a baking sheet.
• Pour flour into a wide bowl.
• Whisk egg whites with water in a separate bowl until foamy.
• Mix saltine crackers, pecans, paprika, cayenne pepper, salt, and pepper together in a shallow bowl.
• Dredge chicken tenders in flour, dip in egg whites, then coat with cracker mixture. Arrange on the wire rack. Spray chicken tenders lightly with cooking spray; flip and spray the second side.
• Roast in the preheated oven, turning once halfway through, until crisp, 18 to 20 minutes.

SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS

Steps:

• Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
• Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
• Whisk together the 2 eggs with the milk in another shallow bowl.
• Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
• Pound chicken breasts to approximately 1/4 inch thickness.
• Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
• Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
• Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

PECAN CRUSTED CHICKEN SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
• Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
• On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.