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Pecan Chicken

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posted on Dec, 11 2012 @ 02:30 PM
Otherwise known as Heart Attack Chicken

This is a very simple recipe, but the taste is fancy and elegant. For a special occasion, it will wow.

Prepare enough brown rice to serve 4 people
Grease/butter a glass baking pan 9 X 13
Take cream out of the refrigerator and allow to come to room temperature

8 boneless, skinless chicken tenders (I recommend you brine these, as it helps with seasoning, and moistness.)
1 cup finely chopped pecans
1/2 cup finely ground pecans
1 egg
1/2 cup milk
1 cup cream

Combine chopped and ground pecans in a pie tin or cake pan
combine egg and milk, in a shallow bowl, beat with a fork to blend well
coat chicken tenders in egg wash mixture and then, cover/dredge with pecan mixture
Saute till just lightly golden in skillet with melted butter, keep heat med-low to avoid burning butter, the tenders do not need to be cooked through as they will be baked also. Handle carefully to keep the coating on.
Preheat oven to 350 degrees.
Put cooked rice into greased baking dish, spread evenly
Place sauteed chicken tenders on top of rice
Bake at 350 for 30 min. When there are 10 minutes left, pour cream over everything and return to finish baking.

To Brine:

2 tablespoons Morton’s coarse kosher salt for every 2.5 cups water, .
soak for 1 to 2 hours, in the refrigerator.
edit on 11-12-2012 by Iamschist because: (no reason given)

edit on 11-12-2012 by Iamschist because: (no reason given)

posted on Dec, 11 2012 @ 09:21 PM
That sounds delicious and similar to a dish I tried in a restaurant. Instead of the rice, they served theirs with butternut squash raviolis.

posted on Dec, 11 2012 @ 09:27 PM
reply to post by Night Star

oooohhhh, that sounds yummy! The first time I ever had this dish was when my Father recreated it after eating it at a restaurant in Galveston, TX. Thanks for the reply

posted on Mar, 17 2013 @ 04:06 PM
reply to post by Iamschist

Heavenly. I am actually going to try this......

I am one of those cooks that need step by step instructions.........

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