Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pecan Crusted Chicken With Raspberry Drizzle Recipe
    Lost? Site Map

    Pecan Crusted Chicken With Raspberry Drizzle

    Pecan Crusted Chicken With Raspberry Drizzle. Photo by NcMysteryShopper

    1/4 Photos of Pecan Crusted Chicken With Raspberry Drizzle

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Kelly M.'s Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
    3. 3
      Mix egg and milk in another small bowl.
    4. 4
      Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
    5. 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. 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. 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. 8
      Place chicken on plate and drizzle with raspberry sauce.

    Ratings & Reviews:

    • on February 22, 2008

      55

      5 Stars - We all really enjoyed this recipe. It was similar to others we have tried before, but adding a small amount of breadcrumbs to the pecans (instead of the other way around) was a nice change. I used boneless skinless chicken breasts (what I had on hand), reduced the cooking time to 20 minutes & the chicken was nice & moist. The pecan crusted chicken looked gorgeous after cooking & I was so caught up in plating & setting up the photo that I totally forgot about making the sauce! Luckily, it can be made super quickly in the microwave & it was delicious! DH & DS both started digging in before the sauce was made & loved it then. But they were blown away with the addition of the raspberry drizzle. We will be making this again. Made, enjoyed & reviewed for RSC#11, January 2008.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2013

      55

      This has become a family favorite. Easy and quick to make for a great weeknight family meal. Chicken thighs make it heartier than breasts, so it really sticks with you! Yum! It's even good with no sauce, if you want to cut back on sugar/calories.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2009

      55

      Delicious! The sauce was a nice change from the regular honey mustard. I was out of milk so I only used the egg for step 3 and it turned out fine. Next time I might cut the chicken smaller and make chicken fingers. Thanks for an excellent recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    Advertisement

    Nutritional Facts for Pecan Crusted Chicken With Raspberry Drizzle

    Serving Size: 1 (181 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 588.0
     
    Calories from Fat 333
    56%
    Total Fat 37.0 g
    57%
    Saturated Fat 4.4 g
    22%
    Cholesterol 164.0 mg
    54%
    Sodium 613.1 mg
    25%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 5.5 g
    22%
    Sugars 18.1 g
    72%
    Protein 24.0 g
    48%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes