Best Southern Pecan Crusted Chicken With Mustard Sauce Recipes

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PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

Serve a plate of baked Pecan Crusted Chicken for a flavorful, easy dinner that's ready for the oven in just 15 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 35m

Number Of Ingredients 12

2 lbs. boneless, skinless chicken breasts (or thinly-sliced chicken cutlets)
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 ½ teaspoons honey
1 cup dry breadcrumbs
1 cup pecan halves, finely chopped
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus extra for seasoning the meat
Freshly ground black pepper, to taste
2 tablespoons canola oil or vegetable oil

Steps:

  • Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set a large wire rack on top. Spray the rack with nonstick cooking spray. Set aside.
  • Lightly pound the chicken breasts to uniform thickness (about ½-inch).
  • In a medium bowl, whisk together mayonnaise, Dijon mustard and honey. Set aside.
  • In a shallow dish, mix together breadcrumbs, pecans, paprika, onion powder, garlic powder, kosher salt and black pepper. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
  • Pat the chicken dry; season with salt and pepper to taste.
  • Brush each piece of chicken on all sides with the mayonnaise mixture. Dredge in the pecan mixture, gently pressing to make sure that both sides are evenly coated.
  • Place the coated chicken breasts on the wire rack set on the baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165° F, about 20-25 minutes. Check the chicken towards the end of the cooking time, and if it's starting to get too dark, tent loosely with foil for the remainder of the time. You don't want the pecans to burn while the chicken cooks through.

Nutrition Facts : ServingSize 1 /6 of the chicken, Calories 473 kcal, Carbohydrate 18 g, Protein 36 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 783 mg, Fiber 3 g, Sugar 3 g, TransFat 1 g

SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE



Southern Pecan crusted Chicken with Mustard sauce image

Very good crusted chicken!! and quick too. When I don't have sour cream around I have used yogurt instead, it works well.

Provided by Derf2440

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup pecans
2 tablespoons cornstarch
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard (keens)
2 tablespoons fresh parsley, chopped
1 egg
4 boneless skinless chicken breasts
2 tablespoons vegetable oil
1/2 cup light sour cream (I use no fat sour cream)
2 tablespoons Dijon mustard
1/2 teaspoon sugar
1 pinch salt

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.

SOUTHERN PECAN CHICKEN



Southern Pecan Chicken image

A tasty way to bake chicken. The pecans make a wonderful crust. For a variation, try with a teaspoon of Blackend Chicken seasoning instead of the black pepper and salt. Prep time includes soaking time.

Provided by Miss Annie

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breast halves, pounded thin
4 cups ice water
4 teaspoons salt
3/4 cup pecan meal (ground pecans)
2 eggs, beaten
2 tablespoons milk
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper, course ground

Steps:

  • Marinate chicken breasts in iced salt water for 1/2 hour.
  • Beat milk with honey, then add beaten eggs, salt, and fresh ground pepper.
  • Put egg wash in one shallow bowl, and pecan meal in another.
  • Dip chicken breasts in the egg wash, then in the pecan meal, patting the meal into the chicken to form a crust.
  • Place the chicken in a shallow baking pan that has been sprayed with cooking spray.
  • Bake at 375º for 35 minutes, or until the breasts are done through.

PECAN CHICKEN WITH DIJON MUSTARD SAUCE



Pecan Chicken With Dijon Mustard Sauce image

Make and share this Pecan Chicken With Dijon Mustard Sauce recipe from Food.com.

Provided by Sassy in da South

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

24 chicken tenders
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, melted
1/4 cup Dijon mustard
1 cup coarsely chopped pecans
2 tablespoons Dijon mustard
16 ounces sour cream

Steps:

  • Sprinkle chicken with salt and pepper; place on a greased jelly roll pan.
  • Combine butter and 1/4 cup of the mustard; stir well.
  • Pour over chicken; spread evenly.
  • Sprinkle pecans over top.
  • Bake, uncovered, 375 degrees for 15 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
  • Combine remaining 2 tablespoons mustard, pan drippings, sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
  • To serve, pour sauce over chicken.

Nutrition Facts : Calories 331.6, Fat 34.2, SaturatedFat 15.9, Cholesterol 56.8, Sodium 388.3, Carbohydrate 5.4, Fiber 1.7, Sugar 1, Protein 3.7

THE LADY AND SONS PECAN CHICKEN ( PAULA DEEN )



The Lady and Sons Pecan Chicken ( Paula Deen ) image

A true Southern delicacy from the landmark Savannah restaurant, "The Lady and Sons". To really be authentic, drizzle warm honey over the chicken. From "The Lady & Sons Savannah Country Cookbook" by Paula H. Deen.

Provided by yooper

Categories     Breakfast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 tablespoons butter
1 cup buttermilk
1 egg, lightly beaten
1 cup all-purpose flour
1 cup ground pecans
1 tablespoon salt
1 tablespoon paprika
1/8 teaspoon pepper
1/4 cup sesame seeds
2 (2 1/2 lb) chicken, cut into quarters or 2 (2 1/2 lb) pecan halves

Steps:

  • Preheat oven to 350°F.
  • Melt butter in a 10 x 15-inch baking pan.
  • In a shallow dish, combine buttermilk and egg.
  • In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
  • Dip chicken in buttermilk, then in flour.
  • Place skin side down in melted butter.
  • Turn to coat and leave skin side up.
  • Sprinkle with pecan halves.
  • Bake for 1 1/4 hours.

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