Recipe by Rhoda McIntosh
"Very flavorful twist to fried chicken!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breasts
real maple syrup
I made some changes to this and I think that is why we liked it so much. I read that people had trouble getting the pecans to stick, so I ground them fairly fine in the food processor, and then mixed them with preseasoned breadcrumbs. This stayed on the chicken nicely and you still got the taste of the pecans. I browned them on the stove top as directed, but then placed them under the broiler to finish them up. This kept the breading from getting soggy.
The flavors (and previous reviews) involved make this sound like a tantalizing recipe, but I found the end result to be a little disappointing. The chicken tastes more like faux fried chicken, and with the price of pecans (and the high fat content), I'd advise prepping the real deal if you have the time.
Wanted something different for chicken breasts This was IT!. I seasoned the chicken breasts with Montreal Chicken Spice and Garlic Powder before adding the other ing. Turned out wonderfull. You must use a food prosessor or chopper for the pecans. That way they have no trouble staying on the chicken. Do not use high heat or the pecan will burn. Cooked in no time and was tender and moist. My 91 year old Mother said it was devine. Thanks for sharing this great recipe.
Delicious dish! My family enjoyed it and my son said it was the best chicken he'd ever had. I might salt the chicken breasts before coating them with the maple syrup. I also pounded them between waxed paper to make them thin & even.
Flavorful! I've made a similar meal using honey. The REAL maple syrup adds a nice smokey flavor. I add fresh herbs with the pecan mix. Brown chicken in a skillet then place in the oven for 12 minutes at 350º. Finishing in the oven makes the chicken extra tender and toasty.
Instead of frying in the pan I baked the chicken at 350 for 20-25 minutes and it was awesome and a lot fewer calories.
I put my pecans thru my food processor to get them really fine and added some garlic and onion powders. Didn't want the chicken to be overly sweet, so I lightly brushed them. I also used the thin breasts which allowed them to cook thru. Once cooked, I removed the meat, added a bit of flour and wine to the pan which made a nice light sauce. Thanks Rhonda!
EXCELLENT! I needed a recipe for a pan-fried chicken, and I happened to have some pecans on hand. I always read the comments first, so I knew to boil the 6 chicken breasts first, and I chopped the pecans almost to a powder! The chicken was still warm when I placed it in a large ziploc bag with extra maple syrup, so I threw it into the freezer for a few minutes before coating it for frying (I wish the maple syrup was a bit thicker, may have to work on that). I used a little butter and olive oil to fry it (that's my oil of preference). It was absolutely delicious!! Served with (slightly-over)-roasted sweet potatoes -- marvelous together. Highly recommend to all!
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Breaded Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 273
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
They go from stovetop to oven, and come out super moist and tender.
See how to make crispy fried chicken that’s lighter with less fat!
See how to make pan-seared chicken breasts with sautéed shallots.