Best 12 Pecan And Sesame Seed Crusted Chicken Recipes

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Are you looking for a delicious and healthy chicken dish that is easy to make? Look no further than pecan and sesame seed crusted chicken! This flavorful dish is perfect for a weeknight meal or a special occasion, and it is sure to impress your family and friends. The pecans and sesame seeds add a crunchy texture and a nutty flavor to the chicken, while the herbs and spices give it a savory and aromatic taste. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad, and enjoy a delightful and satisfying meal.

Let's cook with our recipes!

PECAN AND SESAME SEED-CRUSTED CHICKEN



Pecan and Sesame Seed-Crusted Chicken image

These moist, tender chicken breasts have a crunchy coating of pecans and sesame seeds. They're good served alone or with chicken gravy. -Molly Lloyd, Bourneville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup milk
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
2 tablespoons sesame seeds
1-1/2 teaspoons paprika
1-1/2 teaspoons pepper
1 teaspoon salt
8 boneless skinless chicken breast halves (4 ounces each), partially flattened
2 tablespoons canola oil

Steps:

  • Place milk in a shallow bowl. In another shallow bowl, combine the flour, pecans, sesame seeds, paprika, pepper and salt. Dip chicken in milk, then coat in flour mixture., In a large nonstick skillet, brown chicken in oil on both sides. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink.

Nutrition Facts : Calories 214 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

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.

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

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.

SESAME-COATED SAUTéED CHICKEN BREASTS



Sesame-Coated Sautéed Chicken Breasts image

Here is a classic recipe from Pierre Franey's "60-Minute Gourmet," one that happens not to take quite that long to cook at all. Sesame was a novel ingredient for him, he wrote in 1981, introduced to him by the cooking of "the late Virginia Lee, one of the finest Chinese chefs I have ever met. She used a lot of sesame oil and sesame paste in her flavorings, both in main courses and sauces such as that which accompanies a Mongolian hot pot." Mr. Franey used sesame seeds as a coating quite a bit after that - on fish fillets, for example - and here adapted the idea to a main course, using whole, skinned, boned chicken breasts. "The dish turned out admirably in texture and flavor," he wrote. Even better, "it is certainly easy to make, involving nothing more than coating the breast halves with the seeds and sauteing them briefly on both sides in butter. There is a final touch, a light 'sauce' made of hazelnut butter to which a dash of lemon juice is added." (By that, Mr. Franey meant butter that is browned until it is hazelnut in color.)

Provided by Pierre Franey

Categories     easy, quick, times classics, main course

Time 1h

Yield 4 servings

Number Of Ingredients 6

8 skinless, boneless chicken breast halves, about 1/4 pounds each, 2 pounds total weight
Salt to taste, if desired
Freshly ground pepper to taste
3/4 cup sesame seeds
7 tablespoons butter, approximately
Juice of half a lemon

Steps:

  • Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
  • Dredge the pieces on all sides in the sesame seeds.
  • Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
  • Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 1 gram

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

This chicken is nice and crunchy with just a tiny little bite from the cayenne. Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Recipe #145067). Cooking time includes the 20-30 minutes chicken dries between breading and cooking. This recipe is from Cuisine at Home magazine.

Provided by SharleneW

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 -3 boneless skinless chicken breast halves (6-8 ounce)
2 egg whites
2 teaspoons cornstarch
1/2 lemon, juice of
1 cup coarse dry breadcrumbs
1 tablespoon fresh parsley
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 lemon, zest of, minced
3/4 cup finely chopped pecans
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 -4 tablespoons olive oil

Steps:

  • Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
  • Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
  • Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
  • Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
  • Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.

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.

PECAN-CRUSTED CHICKEN WITH GRAPES



Pecan-Crusted Chicken with Grapes image

I have combined several pecan chicken dishes to make what I think is the best! This is an easy recipe for a weeknight meal, or nice enough for entertaining. Serve with roasted acorn squash for a winter comfort meal. The grapes make a beautiful presentation, so try it!

Provided by Jennifer Plourde

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

cooking spray
½ cup buttermilk
1 egg
½ cup all-purpose flour
½ cup ground pecans
2 tablespoons sesame seeds
1 teaspoon ground paprika
½ teaspoon salt
⅛ teaspoon ground black pepper
6 bone-in chicken breasts, skin removed
5 tablespoons butter, melted
¼ cup pecan halves
½ cup red grapes
½ cup green grapes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Whisk buttermilk and egg together in a shallow bowl.
  • Combine flour, ground pecans, sesame seeds, paprika, salt, and black pepper in a deep dish.
  • Dip each chicken breast in the buttermilk mixture and transfer to the flour mixture; turn to coat.
  • Arrange coated chicken in the baking pan. Drizzle melted butter on top. Sprinkle pecan halves over chicken.
  • Bake in the preheated oven until coating is golden, about 30 minutes. Scatter red grapes and green grapes into the baking pan. Continue baking until an instant-read thermometer inserted into the center of the chicken reads 165 degrees F (74 degrees C), about 30 minutes more.

Nutrition Facts : Calories 757.3 calories, Carbohydrate 16.3 g, Cholesterol 313.5 mg, Fat 31.5 g, Fiber 2.2 g, Protein 98.2 g, SaturatedFat 10.5 g, Sodium 519.4 mg, Sugar 6.1 g

PARMESAN SESAME CHICKEN



Parmesan Sesame Chicken image

A yummy way to jazz up your everyday breaded chicken breasts.

Provided by Sarah Stephan

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 cup bread crumbs
¼ cup Parmesan cheese
¼ cup sesame seeds
1 egg, beaten
4 boneless, skinless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.
  • Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 21.8 g, Cholesterol 118.1 mg, Fat 11.4 g, Fiber 2.3 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 351.1 mg, Sugar 1.8 g

SESAME-CRUSTED CHICKEN



Sesame-Crusted Chicken image

These Asian-inspired chicken breasts are as quick and easy as a stir-fry-hot off the grill in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 5

6 boneless skinless chicken breasts (1 1/4 lb)
1 1/2 teaspoons grated orange peel
1/2 cup teriyaki baste and glaze
6 tablespoons sesame seed, toasted
2 medium green onions, chopped (2 tablespoons)

Steps:

  • Heat gas or charcoal grill. 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 1/2 inch thick.
  • In small bowl, stir orange peel into teriyaki glaze. Reserve 2 tablespoons glaze mixture for serving. Brush both sides of chicken with remaining glaze mixture. Sprinkle sesame seed over both sides of chicken; cover chicken with piece of waxed paper and lightly press seed into chicken.
  • Place chicken on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken from grill to serving plate. Spoon reserved 2 tablespoons glaze over chicken. Sprinkle with onions.

Nutrition Facts : Calories 210, Carbohydrate 9 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g

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 WITH FRESH DATES



Pecan-Crusted Chicken With Fresh Dates image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 27

1 bottle cabernet sauvignon
1 cup whole unblanched almonds
1/3 cup brown sugar
2 3-inch cinnamon sticks
1 whole nutmeg seed, smashed
1 tablespoon whole cloves
2 tablespoons whole allspice
1/2 cup red-wine vinegar
1/2 cup olive oil
1 teaspoon kosher salt
Freshly ground black pepper to taste
1 cup fresh dates, peeled, pitted and chopped
1/3 cup chopped dried apricots
1/3 cup currants
1/3 cup chopped pecans
1 teaspoon grated orange zest
1 cup panko crumbs (see note)
1 cup pecans, finely chopped
1/4 cup chopped Italian parsley
2 teaspoons kosher salt
Freshly ground black pepper to taste
1 egg
1/3 cup milk
1/2 cup all-purpose flour
4 boneless, skinless, half-breasts of chicken
4 cups mesclun
16 fresh dates, pitted and thinly sliced lengthwise

Steps:

  • To make the vinaigrette, combine the wine, almonds, brown sugar and spices in a large saucepan. Simmer over medium-high heat until reduced to 1 cup, about 1 hour. Strain into a mixing bowl and let cool. Whisk in the vinegar. Whisking constantly, slowly drizzle in the olive oil. Season with salt and pepper. Stir in the dates, apricots, currants, pecans and orange zest. Set aside.
  • To make the chicken, preheat the oven to 400 degrees. Combine the panko crumbs, pecans, parsley, salt and pepper. Whisk together the egg and the milk. Dust the chicken lightly with flour, dip it into the egg mixture, then coat in the pecan-crumb mixture. Place on a baking sheet and bake until the chicken is cooked through, about 30 minutes.
  • Place the mesclun in a bowl and toss with the dates and the vinaigrette. Divide the chicken among 4 plates, surround with the salad and serve immediately.

Tips:

  • To ensure the chicken breasts are evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have sesame seeds, you can substitute them with another type of seed, such as sunflower seeds or flax seeds.
  • You can adjust the amount of cayenne pepper to your taste preference. If you like a spicier dish, add more cayenne pepper.
  • Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
  • For a healthier option, you can bake the chicken instead of frying it. Simply preheat your oven to 400°F (200°C) and bake the chicken breasts for 20-25 minutes, or until cooked through.

Conclusion:

Pecan and sesame seed crusted chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is coated in a flavorful mixture of pecans, sesame seeds, and spices, then pan-fried until golden brown and crispy. Serve with your favorite sides for a complete meal. This recipe is a great way to use up leftover chicken or turkey, and it can also be made ahead of time and reheated when you're ready to serve. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, pecan and sesame seed crusted chicken is sure to please everyone at the table.

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