Pecan-Crusted Chicken

June 2, 2015 Leave a Comment
Pecan-Crusted Chicken

Pecan-Crusted Chicken

 

This recipe, Pecan-Crusted Chicken, coats tender chicken breast with a buttery pecan, which is flavored with spicy chipotle and zesty orange.  Serve with a spinach salad.

 

Pecan-Crusted Chicken Recipe

 

Pecan-Crusted Chicken

4 boneless, skinless chicken breast, (1 to 1 ¼ lbs.), trimmed

½ cup pecan halves or pieces

¼ cup plain dry breadcrumbs

1 ½ tsp. freshly grated orange zest

½ tsp. salt

¼ tsp. ground chipotle pepper (Chipotle peppers are dried, smoked jalapeno peppers.

Ground chipotle can be found in the specialty spice section of most supermarkets)

1 large egg white

2 Tbsp. water

1 Tbsp. canola oil, divided

 

Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even ¼ inch thickness.

Place pecans, breadcrumbs, orange, salt and ground chipotle in a food processor and pulse until the pecans are finely ground.  Transfer the mixture to a shallow dish.  Whisk egg white and water in a shallow dish until combined.  Dip each chicken breast in the egg white mixture, and then dredge both sides in the pecan mixture.

Heat 1 ½ teaspoon oil in a large nonstick skillet heat.  Add half the chicken and cook until browned on the outside and no longer PINK in the middle, 2 to 4 minutes per side.  Transfer to a plate and cover to keep warm.  Carefully wipe out the pan with a paper towel and add the remaining oil.  Cook the remaining chicken, adjusting the heat as needed to prevent scorching.  Serve immediately.     4 serving

 

(Recipe for Pecan-Crusted Chicken, Diabetic Connect, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Spiced Pumpkin-Swirl Cheesecake

November 25, 2013 Leave a Comment
Spiced Pumpkin-Swirl Cheesecake

Spiced Pumpkin-Swirl Cheesecake

 

My daughter and I make this cheesecake for my husband’s birthday every year.

       Monika Walsh                                                   Monterey, CA

 

Spiced Pumpkin-Swirl Cheesecake Recipe

Spiced Pumpkin-Swirl Cheesecake

2 cups pecan halves, toasted

2 Tbsp. brown sugar

3 Tbsp. butter, melted

Filling:   3 pkg. (8 oz. each) cream cheese, softened

1 cup packed brown sugar, divided

¾ cup sour cream

2 tsp. vanilla

3 eggs, lightly beaten

1 cup canned pumpkin

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

¼ tsp. ground nutmeg

 

Preheat oven to 325 F.  Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

Place pecan and brown sugar in a food processor; pulse until fine crumbs form.  Add butter; pulse to combine.  Press onto the bottom of prepared pan.  Place onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake 15-20 minutes or until light brown.  Cool on a wire rack.

In a large bowl, beat cream cheese and ¾ cup brown sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until blended.

In another bowl, combine pumpkin, spices and remaining brown sugar.  Stir in 1 ½ cups of cream cheese mixture.

To layer, pour 1 ½ cups plain cream cheese mixture over crust.  Gently spread 1 1/3 cups pumpkin mixture over top.  Repeat layers.  Cut through layers with a knife to swirl.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake 60-70 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool cheesecake on a wire rack 10 minutes.  Loosen sides from pan with a knife.  Remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

To toast nuts:  Spread in a 15x10x1 inch baking pan.  Bake at 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

(Recipe for Spiced Pumpkin-Swirl Cheesecake came from Taste of Home Magazine, November, 2013 (tasteofhome.com)

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , ,

Classic Pecan Pie Recipe

November 16, 2012 Leave a Comment

Classic Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well the recipe for Classic Pecan Pie was in Karo  Sweet & Simple Recipes.   I will also include recipes for California Pecan Pie; Kentucky Bourbon Pecan Pie; and Chocolate Pecan Pie.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best pie crust I’ve ever had.

Classic Pecan Pie Recipe

Classic Pecan Pie

3 eggs

1 cup sugar

1 cup Karo Dark Corn Syrup

2 Tbsp. margarine, melted

1 tsp. vanilla

1 9″ deep Oronoque Orchards frozed pie crust

Preheat oven to 350 F.  In medium bowl; beat eggs slightly.  Add sugar, corn syrup, margarine and vanilla; stir until well blended.  Stir in pecans.  Pour into pie crust.  Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.

California Pecan Pie:   Stir ¼ cup sour cream into eggs until blended.

Kentucky Bourbon Pecan Pie:   Add up to 2 tablespoons bourbon to filling.

Chocolate Pecan Pie:   Reduce sugar to 1/3 cup.  Melt 4 squares (1 oz. each) semi-sweet chocolate with margarine.

(Recipe for the Classic Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Classic Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: ,

To the Top