Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.gma-receipe for pecan crusted chicken?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(gma-receipe for pecan crusted chicken?),it will help you,my kids.
emirl's receipe for pecan crusted chicken on Friday, March 24, 2006,AM
Answers:
This is so amazing and easy! Better yet, it never fails!!!
2 eggs
1/4 cup milk
1/2 cup all-purpose flour
1 tablespoon poultry seasoning
1 1/2 tablespoons ground cinnamon
1 cup chopped pecans
1 pinch white sugar
salt to taste
ground black pepper to taste
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 tablespoons olive oil
In a small bowl, mix the eggs with the milk. Put aside.
In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
Dip the chicken in the egg mix, and press in the pecan mix.
Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.
I really hope this works out for you...it works for me!
Other Answers:
Oven Baked Pecan-Crusted Chicken Fingers Recipe courtesy Emeril Lagasse, 2002
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 cup pecan pieces
1/2 cup bread crumbs
1 tablespoon plus 2 teaspoons Essence, recipe follows
2 large eggs
1/4 cup olive oil
2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
Chopped parsley, garnish
Honey Mustard Dipping Sauce, recipe follows
Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.
*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Honey Mustard Dipping Sauce:
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons Creole mustard or other hot whole-grain mustard
Pinch salt
Pinch cayenne, or to taste
In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)
Yield: approximately 3/4 cup
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20898,00.html
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.gma-receipe for pecan crusted chicken?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(gma-receipe for pecan crusted chicken?),it will help you,my kids.
emirl's receipe for pecan crusted chicken on Friday, March 24, 2006,AM
Answers:
This is so amazing and easy! Better yet, it never fails!!!
2 eggs
1/4 cup milk
1/2 cup all-purpose flour
1 tablespoon poultry seasoning
1 1/2 tablespoons ground cinnamon
1 cup chopped pecans
1 pinch white sugar
salt to taste
ground black pepper to taste
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 tablespoons olive oil
In a small bowl, mix the eggs with the milk. Put aside.
In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
Dip the chicken in the egg mix, and press in the pecan mix.
Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.
I really hope this works out for you...it works for me!
Other Answers:
Oven Baked Pecan-Crusted Chicken Fingers Recipe courtesy Emeril Lagasse, 2002
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 cup pecan pieces
1/2 cup bread crumbs
1 tablespoon plus 2 teaspoons Essence, recipe follows
2 large eggs
1/4 cup olive oil
2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
Chopped parsley, garnish
Honey Mustard Dipping Sauce, recipe follows
Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.
*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Honey Mustard Dipping Sauce:
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons Creole mustard or other hot whole-grain mustard
Pinch salt
Pinch cayenne, or to taste
In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)
Yield: approximately 3/4 cup
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20898,00.html
correctness,It's Non-profit and only for informational purposes.
- Hot banana chutney?
- how can I get a recipe on line for Max & Ermas Torilla soup?
- I got a fully cooked ham to cook for easter that is 3 pounds but it doesnt tell
- How do you cook Artichoke?
- How do you make grass flavored jelly beans?
- What is the recipe for the yemen famous lunch salta?
- How do you cook testicles?
- Good bread recipes?
Related Question about Food and Health
- Gluten-free bread and pizza?
- GMPABC.com good morning america Mexican casserole?
- Gnocci Recipes??
- Going camping: can anyone recommend any easy 1 or 2 pan recipes please?
- going to a 4th of July party and need some tried and true recipes?
- Going to New Mexico next week ,what food do I have to try while there?
- going to scotland soon,anyone tell me where i can buy a haggis trap .going hunti
- Gone with the wind. The all Texas no holds barred chile bake off, add the beans.