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Praline Chicken

By: cariet87

"Boneless chicken breasts are covered in a pecan praline glaze. The Creole seasoning cuts back some of the sweetness. Dark Karo® syrup can be used in place of the maple syrup if that's what you have."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 cups all-purpose flour
1 pound skinless, boneless chicken breast halves - cut into strips
1 egg, beaten
1 cup vegetable oil for frying
1/2 cup butter
1 cup brown sugar
1 cup maple syrup
1/2 cup chopped pecans
2 teaspoons Creole seasoning

Directions

Preheat oven to 350 degrees F (175 degrees C).
Grease a casserole dish.
Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
Dip floured chicken in the egg and again coat with flour.
Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.

Footnotes

Editor's Note:
The nutrition data for this recipe includes the full amount of the breading ingredients, oil, and praline glaze. The actual amount of the ingredients consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking.