Crusted Pecan Chicken With Teriyaki Dipping Sauce

Total Time
Prep 30 mins
Cook 30 mins

From "Simply 7: Quick Southwest Recipes Just 7 Ingredients Away" by Kelley Cleary Coffeen. (This is a recipe I've adopted from the Zaar account.)

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Brush a 9-by-13-inch baking dish with a little of the melted butter.
  3. Marinate chicken in milk 30 minutes, turning occasionally.
  4. Combine pecans, bread crumbs, about 1/8 teaspoon salt and some pepper.
  5. Remove chicken from milk, then roll in crumb mixture.
  6. Place in prepared baking pan.
  7. Sprinkle with salt and pepper, and drizzle with remaining melted butter.
  8. Bake until cooked through — at least 30 minutes, perhaps more.
  9. sauce with the honey, lime juice and chilies in a small saucepan.
  10. Place over medium heat until well-blended.
  11. Serve warm with the pecan chicken.


Most Helpful

This is a mixed review. We loved the chicken. The flavor of the breadcrumbs combined with the pecans was great. However, the sauce was way too strong and overbearing. If you dipped the chicken the sauce was the only thing you could taste. I will make the chicken again but not the sauce.

Luby Luby Luby February 24, 2004

The chicken was good; my husband loved it. Next time I might use another type of bread crumb (corn bread?) as the Italian flavors competed with the pecans IMO. I usually don't have a problem with teriyaki, so I made the sauce even after reading the other review. I agree with the previous reviewer - I think the teriyaki was too sharp. I looked at your other recipes for a good substitution sauce, but didn't have time to make the one I thought would work (#61936), so I used a bottled chiptole BBQ sauce, which was OK. I'm glad I tried this recipe because it gave me some good inspiration, and like I said, my husband thought it was great (but w/o the teriyaki-based sauce). Thanks for sharing.

justcallmejulie January 07, 2005

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