How To make Breast Of Chicken with Pecan Chutney
3 whole boneless chicken breasts (skin on)
halved
1/2 teaspoon lemon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup butter :
melted
1/4 cup dry white wine
1 tablespoon fresh parsley -- chopped
Pecan Chutney
Season chicken breasts with lemon pepper, Italian seasoning and salt. Place skin-side up, in lightly oiled 13x9-inch baking dish. Pour butter over the chicken. Bake at 400 F for 20-30 minutes or until no longer pink inside. Remove from oven. Preheat broiler for 5 minutes. Remove chicken from baking dish and set aside. Add wine to baking dish, stirring and scraping browned bits from bottom of dish. Return chicken to baking dish and broil 3-5 minutes or until browned. Remove from oven and sprinkle chicken with parsley. Let cool, cover and chill in refrigerator. Serve with pecan chutney.
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Pecan-Crusted Chicken With a Mustard Cream Sauce : Chef's Favorites
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Pecan crusted chicken with a mustard cream sauce uses five boneless, skinless chicken thighs. Make pecan crusted chicken with a mustard cream sauce with help from an experienced culinary professional in this free video clip.
Expert: Erik Scott Berlin
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Pecan-Crusted Chicken Breast Recipe
There's nothing worse than dry, flavorless chicken breast. However, when marinated in buttermilk, and coated in a pecan-breadcrumb mixture, it's sure to be a stand out.
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Spicy Pecan Crusted Chicken Thighs with Katie Lee | The Kitchen | Food Network
See you later, breadcrumbs! Katie is crusting her chicken with PECANS and we're totally into it.
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Spicy Pecan Crusted Chicken Thighs
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 50 min
Active: 30 min
Yield: 4 servings
Ingredients
Nonstick cooking spray, for the wire rack
1 cup pecans
4 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
2 tablespoons hot sauce
3 tablespoons Dijon mustard
1/4 cup vinegar
3/4 cup olive oil
1 bunch kale, leaves stripped from stems and chopped
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.
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Spicy Pecan Crusted Chicken Thighs with Katie Lee | The Kitchen | Food Network
How to Cook Perfect Duck Breast | Gordon Ramsay
Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.
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