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.
How To make Breast Of Chicken with Pecan Chutney's Videos
10.28.20 Chicken Pecan with Maple Orange Sauce by Chef John from Warwick
Pecan Chicken with Maple Orange Sauce Serves 4
Extra Virgin Olive Oil 1 Tablespoon Pecans, finely chopped ½ Cup Seasoned Breadcrumbs ½ Cup Kosher Salt 1 Teaspoon Eggs 2 Each Water 1 Tablespoon Boneless Skinless Chicken Breast 4 Each Unsalted Butter 2 Tablespoons Green Onions, sliced ½ Cup Dijon Mustard ¼ Cup Brown Sugar ¼ Cup Orange Juice 2 Tablespoons Maple Syrup 3 Tablespoons Unsalted Butter ¾ Cup
Mix the pecans, breadcrumbs, and salt in a small bowl. Beat the eggs and water in a second small bowl. Pound the chicken breasts to ¼ inch thin. Heat the butter and olive oil in a nonstick skillet over medium heat. Dip the chicken breasts in the egg wash mixture, ensuring both sides are completely covered. Coat with pecan and bread crumb mixture. Flip the chicken, repeat, and place on a plate when finished. Cook the chicken breasts over medium heat until nicely browned and cooked through to 165 degrees, approximately 5 minutes per side. Meanwhile, in a small saucepan, whisk together the Dijon mustard, brown sugar, orange juice and maple syrup until smooth. Bring to a simmer over medium-low heat and remove from the burner. Whisk in the unsalted butter, a few cubes at a time until melted. Do not return to the heat. Arrange the chicken breasts on a large serving platter and pour the sauce on top. Garnish with green onions. Enjoy!
How to Make Bourbon Pecan Chicken
In this episode of Fitz in the Kitchen we'll show you how to make a pecan crusted chicken with a rich bourbon sauce!
Pecan-Crusted Chicken With a Mustard Cream Sauce : Chef's Favorites
Subscribe Now:
Watch More:
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 Filmmaker: Courtney Shumway
Series Description: You can expertly prepare a variety of meals at home using just a few key tools. Get tips on the chef's favorites with help from an experienced culinary professional in this free video series.
How to Make Quick and Easy Chicken Cutlets with Pecan Sauce | Southern Living
Thin and boneless, chicken cutlets are ideal for a quick pan-fried meal. You can prepare them in a variety of ways but still have them on the table in no time.
Quick and Easy Chicken Cutlet Recipes:
Find 29 more easy chicken recipes:
Time-Saving Tips & Recipes:
Pecan Crusted Chicken with a Bourbon Maple Sauce/NEXT LEVEL!
This sweet and crunchy, pan-fried chicken is DELICIOUS! Soon to be your family's favourite.Easy enough for any day of the week. A MUST TRY!
Subscribe at To view a New video every Wendesday!!!