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Pecan Chicken Recipe
Pecan Chicken Recipe photo by Taste of Home

Pecan Chicken Recipe

Publisher Photo
A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.—Bonnie Jean Lintick, Kathryn, Alberta
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 1/3 cup finely chopped pecans
  • 1/3 cup dry bread crumbs
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons Dijon mustard
  • MAPLE-DIJON SAUCE:
  • 1/4 cup maple syrup
  • 1 tablespoon Dijon mustard

Nutritional Facts

1 serving (1 each) equals 207 calories, 10 g fat (1 g saturated fat), 16 mg cholesterol, 767 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture.
  2. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken. Yield: 4 servings.
Originally published as Pecan Chicken in Country Woman May/June 1999, p35

Nutritional Facts

1 serving (1 each) equals 207 calories, 10 g fat (1 g saturated fat), 16 mg cholesterol, 767 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Pecan Chicken

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 1, 2014

Really great tasting chicken! There wasn't enough sauce, would recommend doubling it - what a surprisingly great tasting sauce! Who would think mustard & maple syrup? I had some chicken left over, it was great cold, cut up on salad

MY REVIEW
Reviewed Jan. 20, 2011

When I made the dipping sauce I didn't think I liked it, but it really complimented the flavor or the chicken. I used a little more Dijon mustard in the sauce and I pounded the chicken. I also drizzled the sauce over rice.

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