Pecan Crusted Chicken
2014-07-28 12:36:15
A delightful chicken tender, breaded with pecans and ritz crackers.
Print
Ingredients
- CHICKEN
- 1/2 CUP BUTTERMILK
- 1 TBSP HOT SAUCE
- 12 EA CHICKEN TENDERS THAWED
- BREADING
- 1 SLEEVE RITZ CRACKERS
- 1/2 TSP TARRAGON LEAVES DRY
- 1/2 TSP GARLIC GRANULATED
- 1/4 TSP BLACK PEPPER
- 1/4 TSP PAPRIKA
- SAUCE
- 1 TBSP OLIVE OIL
- 1/4 CUP GREEN ONIONS FINELY CHOPPED
- 1/4 CUP PECAN PIECES
- 1/4 TSP TARRAGON LEAVES DRY
- 2 PINCHES BLACK PEPPER
- 1/4 CUP HONEY
- 1 CUP HEAVY CREAM
Instructions
- CHICKEN
- BLEND HOT SAUCE WITH BUTTERMILK; PLACE CHICKEN TENDERS IN BUTTERMILK. REFRIGERATE FROM 1 HOUR TO 24 HOURS.
- BREADING
- ROAST PECANS IN THE OVEN FOR 5-10 MINUTES OR UNTIL LIGHTLY ROASTED.
- PLACE CRACKERS, TARRAGON, GARLIC, PEPPER AND PAPRIKA IN THE BLENDER, GRIND VERY FINE. LET PECANS COOL SLIGHTLY ADD TO BLENDED MIXTURE. BLEND SLIGHTLY -(YOU WANT THE PECAN PIECES TO BE SMALL BUT NOT FINE).PLACE CRUMB MIXTURE IN BOWL.
- PREHEAT OVEN TO 375°F
- ONE AT A TIME DREDGE MARINATED CHICKEN TENDERS IN CRUMBS, SHAKING OF EXCESS CRUMBS.
- PLACE ON A LIGHTLY GREASED SHEET PAN; BAKE FOR 8-10 MINUTES OR UNTIL DONE.
- SAUCE
- SAUTE ONIONS IN OLIVE OIL UNTIL LIGHTLY BROWNED, ADD PECAN PIECES, TARRAGON AND PEPPER, STIR AND COOK FOR ABOUT 30 SECONDS. ADD HONEY; STIR WELL ADD CREAM; STIR WELL; BRING JUST TO A BOIL AND REMOVE.
- DRIZZLE OVER CENTER OF PLATED CHICKEN TENDERS.
Notes
- START THE SAUCE WHILE TENDERS ARE IN THE OVEN; ONCE ONIONS ARE SAUTEED, THE SAUCE IS MADE VERY QUICKLY.
From The Chef To You http://fromthecheftoyou.com/
Leave A Comment