Best 7 Chicken Cutlets With Pecans Recipes

PECAN CHICKEN

Steps:

• 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. , 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.

CHICKEN CUTLETS WITH PECANS

Steps:

• Coat chicken with flour, shaking off excess; set aside.
• Cook half of the chicken in half of the margarine in large skillet on medium-high heat until chicken is cooked through. Remove from skillet; cover to keep warm. Repeat with remaining chicken and margarine, reserving drippings in skillet.
• Add shallots and garlic to skillet; cook and stir just until tender. Add sherry; cook on high heat until pan is deglazed, stirring constantly. Stir in half-and-half, grapes and mustard; cook and stir until sauce is thickened. (Do not boil.) Serve each chicken breast topped with about 1/4 cup of the sauce. Sprinkle evenly with the pecans.

BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS

Steps:

• Heat the oven to 375 degrees F.
• Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
• Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
• Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
• Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
• Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.

HONEY PECAN CHICKEN CUTLETS

Steps:

• Dredge the cutlets in flour, shaking off excess.
• Heat two tablespoons margarine in a heavy skillet over medium heat.
• Add the cutlets and brown on both sides, about 5-6 minutes.
• Stir together the remaining tablespoon margarine, honey and pecans.
• Add to the skillet, stir gently.
• Cover and simmer gently for 7-8 minutes.
• Remove cutlets to a serving platter, pour sauce over and serve.

PECAN-CRUSTED CHICKEN CUTLET TRIPLE DECKER

Steps:

• Preheat oven to 400 degrees. In a food processor, combine pecan pieces, bread crumbs, salt and pepper. Dip cutlets into beaten egg, then coat with bread crumbs.
• Cover a baking sheet with parchment paper. Spray. Place breaded cutlets on top. Bake until golden, about 15 minutes. Remove and set aside at room temperature.
• Assemble the sandwich: Spread about 1 1/2 tablespoons creole aioli on a slice of bread. Cut 1 chicken cutlet diagonally into 4 wide, thin slices. Place 2 slices on the aioli and spread with about 1 tablespoon of onion jam. Cover with a second slice of bread. Top with remaining 2 slices of chicken, 2 leaves of arugula and a third slice of bread. Repeat.

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

CHICKEN CUTLETS WITH PECANS

Steps:

• In a not too deep bowl, mix flour and half salt and pepper. In anoter bowl, with a whisk, beat egg and milk. Put pecans in a third bowl.
• Sprinkle remaining salt and pepper on chicken cutlets. Put one side of chicken cutlets in the mixture of flour, then in egg and then in pecans.
• In a big skillet, heat 1 tablespoon of oil at medium-low heat. Add half of the chicken cutlets, the coating of pecans under, and cook about 2 minutes or until begin to brown and be crispy. Flip the chicken cutlets and keep cooking for 4 minutes or until chicken is not pink inside. Cover and keep warm. Repeat with the remaining chicken cutlets and oil.
• Deglaze the skillet. Add chicken stock and bring to boil and scrape the bottom of the skillet to remove the bits. Let simmer about 5 minutes or until reduce to about 1/2 cup. Add remaining ingredients and stir. Sprinkle the sauce over chicken cutlets.