Best Maple Mustard Pecan Crusted Chicken Breasts Recipes

MAPLE-MUSTARD-PECAN CRUSTED CHICKEN BREASTS

Maple-Mustard-Pecan Crusted Chicken Breasts image

This is a riff on a Betty Crocker recipe (Maple-Pecan Crusted Chicken). My family prefers mustard over mayo and the flavors blend wonderfully. The seasoning keeps the coating from being too bland, while the boozy sauce adds a sweet touch with a kick. This variant is one of the things my family requests the most. You can purchase the seasoning here: http://www.thespicehouse.com/spices/gateway-to-the-north-maple-sugar-seasoning

Provided by Danyal Vierheller @siara79

Categories Chicken

Number Of Ingredients 7

Ingredients

4 - boneless skinless chicken breasts
1/4 cup(s) maple syrup
2 tablespoon(s) stone ground mustard
1/2 cup(s) plain panko bread crumbs
1/2 cup(s) pecans, in pieces
2 tablespoon(s) spice house gateway to the north maple-garlic seasoning
1/4 cup(s) bourbon (to taste, actually)

Steps:

Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
In shallow dish, mix together maple syrup and mustard. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.
Pour remaining syrup & mustard into a small saucepan. Add another 1/4 cup of syrup and 1 teaspoon of mustard, to start. Add a teaspoon of Maple-Garlic Seasoning and 1/8 cup of the bourbon. Bring to a boil, stirring. Adjust for taste, adding more maple, mustard or seasoning.
Once sauce has boiled for at least 2 minutes, and is starting to reduce, remove from heat. Use as dipping sauce for chicken.

PECAN BREADED CHICKEN BREASTS

Pecan Breaded Chicken Breasts image

Very flavorful twist to fried chicken!

Provided by Rhoda McIntosh

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

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breasts
2 tablespoons real maple syrup
1 cup chopped pecans
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 tablespoon vegetable oil

Steps:

On waxed paper, combine pecans, flour, and salt.
Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 15 g, Cholesterol 83.7 mg, Fat 30.3 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 7.1 g

PECAN CHICKEN WITH MAPLE PECAN SAUCE

Pecan Chicken With Maple Pecan Sauce image

This is sooooo easy and tasty. Good enough for company too. Serve with mashed sweet potatoes and green beans for a fantastic meal.

Provided by evelynathens

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 (1 1/4 lb) boneless skinless chicken breasts
3/4 cup buttermilk
1 egg
1 2/3 cups pecans, finely chopped
1/3 cup fine cracker crumb (use seasoned of your choice, or plain, I like Ritz)
1/2 teaspoon salt
2 tablespoons butter, melted
1/3 cup brown sugar
1/3 cup maple syrup
1/3 cup water
1 teaspoon soy sauce
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon orange zest
1/3 cup pecan pieces, toasted

Steps:

To toast pecan pieces, bake in 375F oven for 4 to 5 minutes.
Keep oven preheated.
For chicken: In a shallow bowl, mix together buttermilk and egg.
Place chicken breasts in buttermilk mixture.
In a second mixing bowl, combine pecans, cracker crumbs and salt.
Turn chicken breasts in buttermilk, then coat with pecan mixture.
Place chicken breasts in a greased shallow baking dish and drizzle with melted butter.
Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside.
Serve with Maple Pecan Sauce.
Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved.
Remove from heat and add lemon juice and orange rind; stir.
Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans.
Makes 1 cup.

PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE

Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce image

From San Francisco Chronicle (2/7/07).. The author writes "This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches." Note that the nutritional info takes into account the marinade, which you are not actually consuming.

Provided by Whats Cooking

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup olive oil, plus
3 tablespoons olive oil, divided
1/4 cup Dijon mustard, plus
4 tablespoons Dijon mustard (and more to taste)
1/4 cup dry white wine or 1/4 cup dry vermouth
1 tablespoon minced garlic
2 teaspoons finely chopped fresh sage leaves
4 boneless skinless chicken breasts (without the tenderloin attached)
7 tablespoons pure maple syrup
1 1/2 cups finely chopped pecans
1 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Steps:

Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.