PRALINE CHICKEN
Boneless chicken breasts are covered in a pecan praline glaze. The Creole seasoning cuts back some of the sweetness. Dark Karo® syrup can be used in place of the maple syrup if that's what you have.
Provided by cariet87
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a casserole dish.
- Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
- Dip floured chicken in the egg and again coat with flour.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
- Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
- Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
- Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 756.5 calories, Carbohydrate 104.7 g, Cholesterol 114.7 mg, Fat 28.7 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 11.6 g, Sodium 331.9 mg, Sugar 67.4 g
PECAN CRUSTED CHICKEN WITH PRALINE CREAM
This recipe comes from one of our local cookbooks by Chef John Folse and Boscobel Cottage Plantation.
Provided by Luby Luby Luby
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In heavy saucepan heat oil over medium heat.
- Combine flour and pecans and season to taste using salt, pepper, thyme and basil.
- In mixing bowl combine egg, water and milk.
- Using a wire whisk whip ingredients until well blended.
- Season eggwash with salt and pepper.
- Dip chicken in eggwash and then in pecan flour shaking off excess.
- Pan fry chicken until golden brown on both sides or approximately 7 to 10 minutes.
- Remove and keep warm.
- Drain all but 1 tablespoon of oil from skillet keeping pan drippings.
- Add pecans and saute 1 minute.
- Remove from heat and deglaze with praline liqueur.
- Return to flame being careful as liqueur will ignite.
- Add heavy whipping cream and bring to rolling boil then reduce to a simmer.
- Reduce cream to one half volume.
- Season to taste using salt and pepper.
- Place chicken breast in the center of a ten inch plate and top with 2 ounces of the praline cream.
Nutrition Facts : Calories 941.8, Fat 79, SaturatedFat 26.6, Cholesterol 239.6, Sodium 143.9, Carbohydrate 22.3, Fiber 2.8, Sugar 1.1, Protein 37.8
PRALINE CHICKEN (CROCK POT)
This came from Julie Kay's column in the local newspaper (The Advocate). Julie is the crock pot expert for the food section. The aroma of Praline Chicken with its maple syrup, brown sugar and pecans, simmering in the slow cooker will make everyone in the house hungry for dinner.
Provided by Bayou Andy
Categories Chicken Breast
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle seasoning on both sides of chicken and brown in butter over medium-high heat on top of stove.
- Place browned chicken in slow cooker.
- Mix together syrup, brown sugar, and pecans and pour over chicken.
- Cook on Low for 6 to 8 hours.
- Serve with wild or brown rice.
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
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