Best 2 Maple Pecan Crusted Chicken Recipes

Maple pecan crusted chicken is a delightful dish that combines the sweetness of maple syrup with the nutty flavor of pecans. This unique and flavorful dish is perfect for a special occasion or a casual weeknight dinner. When preparing this dish, it is important to choose high-quality ingredients to ensure the best possible flavor. Opt for fresh, free-range chicken breasts, pure maple syrup, and pecan halves that have been toasted for maximum flavor. Additionally, using a combination of herbs and spices will create a rich and complex flavor profile that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

MAPLE-PECAN-CRUSTED CHICKEN

Maple-Pecan-Crusted Chicken image

For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.

Provided by Greubel Rosie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

cooking spray
2 tablespoons pure maple syrup
1 tablespoon mayonnaise
salt to taste
½ cup panko bread crumbs
¼ cup chopped pecans
4 medium skinless, boneless chicken breast halves, cut into strips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
Mix maple syrup, mayonnaise, and salt together in a bowl.
Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 17.1 g, Cholesterol 65.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 1.7 g, Sodium 181.5 mg, Sugar 6.3 g

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.

Tips:

Choose the right chicken breasts. Boneless, skinless chicken breasts are the best choice for this recipe. They cook evenly and quickly, and they're easy to slice into strips.
Use a sharp knife to slice the chicken breasts. This will help you get even, consistent strips that cook evenly.
Don't overcrowd the skillet. When you're cooking the chicken, make sure to leave enough space between the strips so that they can brown evenly. If you overcrowd the skillet, the chicken will steam instead of brown.
Cook the chicken until it's golden brown and cooked through. The chicken should be cooked through to an internal temperature of 165 degrees Fahrenheit. You can check the internal temperature with a meat thermometer.
Make sure the maple syrup is hot before you add it to the chicken. This will help the syrup caramelize and give the chicken a delicious glaze.
Serve the chicken immediately. Maple pecan crusted chicken is best served hot out of the skillet. You can garnish it with fresh parsley or chopped pecans.

Conclusion:

Maple pecan crusted chicken is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is coated in a sweet and savory glaze that's made with maple syrup, pecans, and Dijon mustard. It's then baked until it's golden brown and cooked through. Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.