Best 9 Pecan And Sesame Seed Crusted Chicken Recipes

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Elevate your dinner routine with a tantalizing journey of flavors and textures presented by the Pecan and Sesame Seed Crusted Chicken. This culinary masterpiece combines the sweet crunch of pecans, the nutty flavor of sesame seeds, and the juicy tenderness of chicken, creating a symphony of taste sensations. The recipe offers a delectable balance of sweet and savory, with a crispy coating that shatters upon each bite, revealing a succulent and moist chicken interior. Accompany this main course with a medley of recipes featured in the article, including a refreshing Cucumber Salad with a tangy dressing, a creamy and tangy Avocado Cilantro Sauce, and a wholesome Quinoa Pilaf for a complete and satisfying meal. Get ready to embark on a culinary adventure that will leave your taste buds dancing with delight.

Here are our top 9 tried and tested recipes!

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1/2 cup ketchup
1 tablespoon cider vinegar
2 teaspoons sriracha
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
Nonstick cooking spray, for the baking pan
1 cup pecans
2 cups panko breadcrumbs
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 large eggs
2 small boneless, skinless chicken breasts (about 1 pound), halved lengthwise
1 pound boneless, skinless chicken thighs (about 6 thighs), halved
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
  • For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
  • Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
  • Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
  • Whisk the eggs in another shallow bowl.
  • Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
  • Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.

PECAN CHICKEN



Pecan Chicken image

A nutty baked chicken dish with fresh grapes and lots of flavor.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 12

8 tablespoons butter
1 cup buttermilk
1 lightly beaten egg
1 cup all purpose flour
1 cup ground pecans
1 teaspoon salt
1 tablespoon paprika
1/8 teaspoon pepper
1/4 cup sesame seeds
2 (2 1/2 lb) cut into quarters or pieces whole chickens
1/4 cup pecan halves
1 cup mixed red and green grapes

Steps:

  • Preheat the oven to 350º.
  • Melt butter in a 10 by 15-inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish combine flour, pecans, salt, paprika, pepper and sesame seeds. Dip chicken in buttermilk then in flour. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves. Bake for 1 hour and 25 minutes. Half way through cooking, toss the grapes onto the baking pan as well.

SESAME-PECAN CHICKEN STRIPS



Sesame-Pecan Chicken Strips image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/4 cup dijon mustard
1/3 cup peach preserves
1/2 teaspoon chopped fresh thyme
Kosher salt
2 large egg whites
1 cup breadcrumbs (preferably panko)
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 teaspoon paprika
1 cup vegetable or peanut oil
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips

Steps:

  • Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl. Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.

Nutrition Facts : Calories 528, Fat 29 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 903 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 40 grams

CONTEST-WINNING PECAN-CRUSTED CHICKEN



Contest-Winning Pecan-Crusted Chicken image

After trying something similar at a restaurant, I created these impressive baked chicken breasts with a pecan coating. For a special night, I recommend them with mashed sweet potatoes and a side of cooked canned cherries. -Ramona Parris, Marietta, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3 egg whites
1 package (4.2 ounces) seasoned coating mix
1/2 cup chopped pecans
1/8 teaspoon Chinese five-spice powder
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 184 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 632mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

PECAN-CRUSTED CHICKEN



Pecan-Crusted Chicken image

Make and share this Pecan-Crusted Chicken recipe from Food.com.

Provided by lvlrs_l3urnside

Categories     High Protein

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 8

1/4 cup milk
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
1 tablespoon sesame seeds
1 1/2 teaspoons pepper
1 teaspoon salt
4 boneless skinless chicken breasts
2 tablespoons canola oil

Steps:

  • Place milk in a shallow bowl.
  • In another shallow bowl, combine the flour, pecans, sesame seeds, pepper, and salt.
  • Dip chicken in milk, then coat in the flour mixture.
  • In a large nonstick skillet, born chicken in oil on both sides.
  • Transfer to a greased 15x10x1 inch baking pan.
  • Bake uncovered at 350 for 15 to 20 minutes or until juices run clear.

Nutrition Facts : Calories 372.2, Fat 21.7, SaturatedFat 2.6, Cholesterol 77.7, Sodium 726.5, Carbohydrate 15.6, Fiber 2.2, Sugar 0.6, Protein 28.9

PECAN-CRUSTED CHICKEN



Pecan-Crusted Chicken image

With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

3/4 cup finely chopped pecans
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 large egg
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
MUSTARD SAUCE:
1/2 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon sugar
Pinch salt

Steps:

  • In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.

Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

SESAME CRUSTED CHICKEN



Sesame Crusted Chicken image

Categories     Chicken     Poultry     Sauté     Kid-Friendly     Quick & Easy     Low/No Sugar     Dinner     Fall     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 5

6 skinless boneless chicken breast halves (1 1/2 lb total)
2 large egg whites
1 1/4 teaspoons salt
1 cup sesame seeds (4 1/2 oz)
1/3 cup vegetable oil

Steps:

  • If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.
  • Whisk together egg whites and 1/2 teaspoon salt in a shallow dish until whites are loosened but not foamy. Put sesame seeds in another shallow dish. Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt. Dip chicken, 1 piece at a time, in egg whites, letting excess drip off, then dredge in sesame seeds. Transfer to a wax-paper-lined tray.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate. Remove any browned sesame seeds from skillet, then cook remaining chicken.

BUTTERMILK PECAN CHICKEN



Buttermilk Pecan Chicken image

I can't remember where I got this recipe, maybe Southern Living. I love it and it's very quick to prepare. The ground pecans and sesame seeds in the coating give the chicken a little crunch and great flavor.

Provided by LonghornMama

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/3 tablespoons butter
1/2 cup flour
1/2 cup ground pecans
2 tablespoons sesame seeds
1/2 tablespoon paprika (not 1/2 t!)
3/4 teaspoon salt
1 pinch pepper
1 egg white
1/2 cup buttermilk
4 boneless skinless chicken breast halves
2 tablespoons coarsely chopped pecans

Steps:

  • Melt butter in baking dish; set aside.
  • Combine flour and next 5 ingredients.
  • Combine egg white and buttermilk.
  • Dip chicken in egg mixture and dredge in flour mixture, coating well.
  • Place chicken in baking dish, coating once with butter.
  • Sprinkle with chopped pecans.
  • Bake at 350 for 30 minutes or until done.

Nutrition Facts : Calories 408.6, Fat 23, SaturatedFat 4.6, Cholesterol 79.8, Sodium 587, Carbohydrate 17.9, Fiber 3.3, Sugar 2.5, Protein 33.6

BOURBON PECAN CHICKEN



Bourbon Pecan Chicken image

Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!

Provided by PGRAFF

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 8

Number Of Ingredients 11

½ cup finely chopped pecans
½ cup dry bread crumbs
8 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 ⅔ tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup sliced green onions

Steps:

  • Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
  • In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
  • Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g

Tips:

  • Choose the right chicken breasts. For best results, use boneless, skinless chicken breasts that are about the same size. This will help them cook evenly.
  • Make sure the chicken is dry before coating it. Pat the chicken breasts dry with paper towels before coating them with the pecan and sesame seed mixture. This will help the coating adhere to the chicken.
  • Use a light touch when coating the chicken. Don't press the pecan and sesame seed mixture into the chicken. Just gently coat it so that it sticks.
  • Cook the chicken over medium heat. This will help the chicken cook evenly without burning the coating.
  • Don't overcrowd the pan. Cook the chicken in batches if necessary so that the pieces have enough room to cook evenly.
  • Serve the chicken immediately. Pecan and sesame seed crusted chicken is best served hot out of the oven. Enjoy it with your favorite dipping sauce, such as honey mustard or barbecue sauce.

Conclusion:

Pecan and sesame seed crusted chicken is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to enjoy chicken breasts, and the pecan and sesame seed coating adds a unique flavor and crunch. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

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