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
Pecan Crusted Chicken Roulade
Pecan crusted chicken roulade with salt baked fennel and a fennel and garlic soubise. By Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with NEW MEXICO--Taste the Tradition.
Chicken Roulade INGREDIENTS
1 whole Chicken 2 ea. Eggs 1 cup Toasted pecans
METHOD
Remove leg and thigh meat and reserve for another dish. Keep 1 breast attached to the skin cube the other. Place in a food processor and blend with 2 eggs and 1 cup of toasted pecans, salt, and pepper. Place forcemeat onto seasoned chicken and roll into a roulade. Wrap in clingfilm, vacuum seal and cook sous vide at 155f for 2 hours or until internal temp of 150f. Sear in a pan or roast in a hot oven. You can also just roast the roulade from raw in an oven after pan searing. Cook until an internal temperature of 155f-165f is reached. Let rest. Place remaining forcemeat onto cling film and roll into a roulade as well. Seal, Cook sous vide as well. Coat in toasted pecan crumb and fry at 350f until golden brown.
Chop off tops and slice the fennel in half or quarters. Mix salt, egg whites and herbs. If too wet add more salt. If its too dry add some water or more egg whites. Should be able to build and compact around fennel. Place some salt mixture on the cooking fennel first then place the fennel down. Cover with remaining salt. Bake at 375f for about an hour.
Fennel and Garlic Sousbise INGREDIENTS
Fennel tops Green onion Cream and milk Garlic
METHOD
Place garlic, chopped up fennel tops and green onion in a pot and cover with 2 parts cream and 1 part milk. Cook gently until reduced and puree.
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MadApron Chef Sean Egan's Pecan Chicken with Chutney
Pecan Crusted Chicken Breast
Here is an easy oven-baked pecan-crusted chicken breast recipe. It's simple to adjust the recipe to fit an egg-free, dairy-free, or paleo meal plan!
Ingredients 1 cup pecans chopped or whole 25 grams pork rinds, about 1 cup ¼ cup parmesan cheese grated or shredded (omit for dairy-free or use nutritional yeast) 1 tablespoon garlic powder 1 tablespoon fresh chopped basil ⅛ teaspoon salt, omit if pork rinds are salty 2 egg whites or gelatin and water for egg-free 4 chicken breasts about 4 oz each, skinless and boneless
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Pecan Crusted Chicken
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A sweet-and-salty sauce tops crunchy, pan-fried chicken on a bed of crisp, shredded iceberg lettuce.
Walnut Crusted Chicken Breast - Food Wishes
Learn how to make a Walnut Crusted Chicken Breast recipe! Encasing a chicken breast in nuts is a great idea, but these recipes are often too sweet, and as soon as you cut in, the nuts come off, but thanks to a very savory garlic, and mustard “glue,” that’s not a problem here. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious Walnut Crusted Chicken Breast recipe!