Best Roasted Pecan Chicken Recipes

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.

ROASTED PECAN CHICKEN

Steps:

• 1. Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste.
• 2. Process until mixture forms a paste.
• 3. Roast Chicken: Preheat oven to 400.
• 4. Carefully loosen skin on chicken breast by gently working fingers under the skin starting from both the neck and body cavity ends.
• 5. Be careful not to pierce or tear the skin.
• 6. Spread cheese mixture in an even layer in chicken breast underneath the skin.
• 7. Pull skin back over cheese layer and secure with wooden picks.
• 8. Tie chicken legs together.
• 9. Arrange chicken in a 13x9x2\" baking pan on a bed of onion and lemon slices.
• 10. Add wine and 2/3 cup broth.
• 11. Roast, uncovered, at 400 for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180.
• 12. Baste occasionally with pan juices during baking.
• 13. If necessary, tent with foil toward end of cooking to prevent overbrowning.
• 14. Remove chicken from pan and keep warm.
• 15. Strain pan juices, discarding lemon and onion slices.
• 16. Skim fat from pan juices.

PECAN ROASTED CHICKEN

Steps:

• Preheat oven to 350. Mist a nonstick baking sheet with olive oil spray. Toast and chop the pecans. Beat egg white with a fork. Combine pecans, parsley, and salt in a small bowl. Spread half the mixture on a sheet of waxed paper. Dip 1 chicken breast into egg white. Press smooth side of the breast into the nut mixture. Place the breast, nut side up, on the prepared baking sheet. Repeat with the second breast. Bake for 20 minutes. Let stand for five minutes