Very flavorful twist to fried chicken!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • On waxed paper, combine pecans, flour, and salt.

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  • Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.

  • In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

447 calories; 30.3 g total fat; 84 mg cholesterol; 700 mg sodium. 15 g carbohydrates; 30.4 g protein; Full Nutrition

Reviews (231)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2005
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. Read More
(282)

Most helpful critical review

Rating: 3 stars
07/23/2003
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. Read More
(12)
314 Ratings
  • 5 star values: 175
  • 4 star values: 81
  • 3 star values: 38
  • 2 star values: 9
  • 1 star values: 11
Rating: 5 stars
09/18/2005
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. Read More
(282)
Rating: 5 stars
09/18/2005
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. Read More
(282)
Rating: 5 stars
01/22/2008
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. Read More
(174)
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Rating: 5 stars
06/23/2003
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. Read More
(131)
Rating: 5 stars
04/29/2008
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. Read More
(72)
Rating: 5 stars
02/09/2010
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. Read More
(71)
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Rating: 4 stars
02/20/2007
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! Read More
(41)
Rating: 5 stars
02/20/2007
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! Read More
(34)
Rating: 5 stars
06/23/2003
This chicken recipe is delicious & the coating sticks to it. It makes your home smell delightful while it is cooking. Ummmmmm good! Read More
(21)
Rating: 4 stars
07/02/2009
This was really good but the breading tended to fall off in the pan (the 2nd time I made this using finer chopped pecans helped!). I made it lower in fat by using only 1 Tbl. of oil and 1/2 Tbl. butter. I preferred honey to maple syrup and I didn't bother measuring it (just brush-coated both sides of the chicken breasts). I made served this cut up on top of a salad that had romaine lettuce tangerine slices celery toasted pecans dried cranberries and cranberry vinaigrette (dressing recipe called "Green Salad with Cranberry Vinaigrette" from this site). I too had problems getting the chicken done without burning the breading. I just cooked it for 20 minutes on low heat then popped it in the microwave for 4 minutes afterward - it still stayed juicy. The 2nd time I made this I cooked it in the pan until golden then transferred to a glass baking dish covered it in foil and baked at 350 for 20 minutes. Perfect!! Thanks for the recipe! Read More
(19)
Rating: 3 stars
07/23/2003
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. Read More
(12)