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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (209g) Recipe makes 2 servings |
||
| Calories 588 | ||
| Calories from Fat 333 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.1g | 57% | |
| Saturated Fat 4.4g | 22% | |
| Monounsaturated Fat 19.6g | ||
| Polyunsaturated Fat 10.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 164mg | 54% | |
| Sodium 613mg | 25% | |
| Potassium 452mg | 12% | |
| Total Carbohydrate 43.9g | 14% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 18.2g | ||
| Protein 24.1g | 48% | |
Pecan Crusted Chicken With Raspberry Drizzle
By: Kelly M.
Jan 30, 2008
Easy crispy chicken with a simple raspberry sauce. You could also do this with boneless breasts if you like, but thighs are so much more flavorful and give the dish that extra boost. Adjust the cook time to about 25 minutes if using boneless breasts. This recipe was a contest entry for RSC #11.
SERVES 2
Ingredients
- 2 skinless chicken thighs, bone-in (not too small)
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon salt, divided
- fresh ground pepper
- 1 egg
- 1 tablespoon milk
- 6 tablespoons finely chopped pecans
- 2 tablespoons dry unseasoned breadcrumbs
- 2 tablespoons seedless raspberry preserves
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
Directions
1
Preheat oven to 425°F.2
Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.3
Mix egg and milk in another small bowl.4
Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.5
Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.6
Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.7
While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.8
Place chicken on plate and drizzle with raspberry sauce.
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Featured Reviews for This Recipe
From: mailbelle
On Mar 1, 2008
Loved the pecan coating on the chicken. I've tried pecan coatings on other things in the past and they haven't worked out that well for me, but this one was great. I think mixing the chopped pecans with the bread crumbs and doing the flour/egg wash helped the pecans to stick better. The sauce was good, but had an odd smell to it. I'm afraid I'm the only one in the house that liked it though, which is why I'm rating it three stars.
From: NcMysteryShopper
On Feb 29, 2008
I love super easy recipes that have that something extra special....and this one falls right into that category. The pecan crusted chicken was good, but once that drizzle hit those breasts (I used chicken breasts) the recipe was elevated to a new high. The addition of the Dijon Mustard was ingenious! I was asked by the 'testers' to make the sauce again! The six year old smeared it atop everything on his plate and exclaimed that it was his favorite sauce for Mac and Cheese! Super easy recipe with that something special! This was one of our favorite RSC #11 Recipes! Good Luck Chef!
From: poo235
On Feb 23, 2008
Of the recipes that I made for the contest, this was my and the BF's favorite one! We loved the pecan crust - it held in the chicken flavor and moisture wonderfully. The addition of dijon mustard to the raspberry drizzle was perfect, which somewhat surprised me. It added a little bit of tang to the sweet preserves and honey. Good luck in the contest!
From: LifeIsGood
On Feb 22, 2008
Definitely worthy of a 5 star rating! We loved the flavor chicken. Put that sauce over it and it's 'over the top'! Great sauce and so handy to make in the microwave. My family loved this recipe. I'm going to try it with seasoned bread crumbs next time. Tip: I love using my food processor to chop the pecans..works like a charm. Thanks for this recipe!!
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