TERIYAKI CHICKEN W/PECANS
Make and share this Teriyaki Chicken W/pecans recipe from Food.com.
Provided by benluc
Categories Chicken Breast
Yield 8
Number Of Ingredients 7
Steps:
- Combine teriyaki sauce, ginger and garlic powder.
- Pour into large plastic bag with chicken pieces.
- Press air out, tie top securely.
- Turn over several times to coat chicken pieces.
- Refrigerate 8 hours or overnight. Remove chicken, reserving marinade. Combine egg and 2 tablespoons of reserved marinade, set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides.
- Place chicken pieces, skin side up, on rack placed in large baking pan.
- Bake at 350 degrees for 50 minutes, or until chicken is tender.
- Cool slightly, then serve. Or, chill in refrigerator 4 hours or overnight. Wrap in foil, and transport packed in ice cooler to your picnic! Yields 8 servings.
Nutrition Facts : Calories 487.1, Fat 36.1, SaturatedFat 7.4, Cholesterol 126.8, Sodium 1140.8, Carbohydrate 10.5, Fiber 2.2, Sugar 4.7, Protein 30.4
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