Pecan Crusted Chicken With Raspberry Drizzle
10
People talking
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.
- Ready In:
- 50mins
- Serves:
- Units:
10
People talking
ingredients
- 2 skinless chicken thighs, bone-in (not too small)
- 1⁄4 cup all-purpose flour
- 1⁄8 teaspoon ground cayenne pepper
- 1⁄4 teaspoon salt, divided
- fresh ground pepper
- 1 egg
- 1 tablespoon milk
- 6 tablespoons finely chopped pecans
- 2 tablespoons dry unseasoned breadcrumbs
- 2 tablespoons seedless raspberry preserves
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
directions
- Preheat oven to 425°F.
- Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
- Mix egg and milk in another small bowl.
- Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
- 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.
- Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
- 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.
- Place chicken on plate and drizzle with raspberry sauce.
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RECIPE MADE WITH LOVE BY
@IHeartDogs
Contributor
@IHeartDogs
Contributor
"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."
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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.Reply
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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!Reply
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Loved the pecan coating on the chicken. I've tried pecan coatings on other things in the past and they haven't worked out that well for me, but this one was great. I think mixing the chopped pecans with the bread crumbs and doing the flour/egg wash helped the pecans to stick better. The sauce was good, but had an odd smell to it. I'm afraid I'm the only one in the house that liked it though, which is why I'm rating it three stars.Reply
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I love super easy recipes that have that something extra special....and this one falls right into that category. The pecan crusted chicken was good, but once that drizzle hit those breasts (I used chicken breasts) the recipe was elevated to a new high. The addition of the Dijon Mustard was ingenious! I was asked by the 'testers' to make the sauce again! The six year old smeared it atop everything on his plate and exclaimed that it was his favorite sauce for Mac and Cheese! Super easy recipe with that something special! This was one of our favorite RSC #11 Recipes! Good Luck Chef!Reply
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