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Pecan-Crusted Chicken with Orange-Maple Glaze

I  found this recipe “Pecan-Crusted Pork with Orange-Maple Glaze” in Better Homes and Garden, Sep 2011. It was delicious except that the cooking method didn’t work for me (possible cause = my ineptitude). The pecans were burning but the pork was undercooked. I had to finish it off in the oven.

The family LOVED the flavors: maple, pecans & orange juice. I wanted to apply them to chicken using a better cooking method. So, I used the typical breading process: meat patted dry, dredged in flour, then egg whites, then crust, in this case chopped, toasted pecans. The chicken is cooked at 375 degrees and finished off with the orange-maple glaze.

Pecan Chicken with Orange Maple Glaze

Ingredients

2 cup pecan pieces, chopped finely, toasted
4 chicken breasts (1-1/2 pounds)
2/3 cup pure maple syrup
2 oranges, one juiced, the other sliced
1/4 + 1/8 teaspoon cumin (separated)
1/8 teaspoon cayenne (optional)
1/4 cup flour
2 egg whites, plus splash of water

Directions

1. Combine glaze ingredients: the juice from one orange, maple syrup and 1/4 teaspoon cumin. Set aside.
2. Toast raw pecan pieces in a dry saute pan over medium-low heat for a few minutes. Spread in a shallow dish. Set aside.
3.  In a second shallow dish, combine flour, 1/8 teaspoon cumin, salt & pepper. In a third shallow dish, whisk the egg whites and water together.
4. Preheat oven to 375 degrees.
5. Trim chicken breasts, cut into equal portions and pound out to an even thickness.
6. Pat chicken dry with paper towels. Dredge chicken in flour, shaking off excess, then dredge in the eggs and finally coat with the pecans, pressing to adhere. Carefully transfer to a 13″x9″ casserole pan.
7. Bake until the juices run clear, about 12 to 15 minutes.
8. While chicken cooks, prepare glaze. In a medium sauce pan add orange-maple mixture. Over medium heat, simmer uncovered until thickened, stirring occasionally.
9. Pour glaze over cooked chicken. Serve with orange slices.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
One Response to “Pecan-Crusted Chicken with Orange-Maple Glaze”
  1. virginia says:

    Great recipe!! I did use “lite” or sugar free maple syrup, and tasted just as good. Also was a little short on pecan so threw in some bread crumbs.
    Thanks.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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