Pecan Chicken Recipes

[Shawn]

Originally posted by nagymom in May WFD thread.

SOUTHERN PECAN CHICKEN

INGREDIENTS:
6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 t salt
3/4 cup ground pecans
2 whole eggs
2 T milk
2 T honey
1/2 t salt
1/2 t black pepper, course ground fresh

DIRECTIONS:
Marinate the 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 each chicken breast in the egg wash,
then into the pecan meal and pat the meal into the breast
to form a crust. Place the breasts in a shallow baking pan
that has been sprayed with cooking spray, and bake for 35
minutes at 375, or until the breasts are done through.

Yield: 6 Servings

[Abear]

as posted by debknechtel in the January 2005 What's for Dinner? thread.

Pecan Chicken with Mustard Sauce

From Linda Larsen, Your Guide to Busy Cooks.

4 boneless, skinless chicken breast halves
1/4 cup flour
2/3 cup creamy honey mustard salad dressing
1 cup finely chopped pecans
2 Tbsp. butter
2 Tbsp. olive oil
1/4 cup creamy honey mustard salad dressing
2/3 cup sour cream
dash pepper
1/4 tsp. dried thyme leaves

Pound each chicken breast as follows. Place between 2 pieces of waxed paper, boned side up and pound with rolling pin gently until about 1/4" thick.
Place flour, 2/3 cup salad dressing and pecans in three separate dishes.
Coat chicken with flour, then dressing, then pecans, pressing to coat well.
Melt butter in heavy nonstick skillet and cook coated chicken 2-3 minutes on each side until chicken is thoroughly cooked. Watch carefully, as the pecans can burn easily! Remove chicken from skillet as it is cooked and cover to keep warm.
To drippings remaining in skillet, add 1/4 cup salad dressing, sour cream, pepper, and thyme and heat until mixture boils. Pour over chicken to serve. Serves 4