Does anyone have the receipe for Applebees pecan Glazed Chicken?
kw,
the first recipe is all tablespoons?
thx,
rho
I don’t know what Applebee’s Pecan Chicken is like, however here are some recipes.
rho
HONEY-PECAN CHICKEN
½ LB BUTTER
½ LB PECANS, CHOPPED
2 CUPS HONEY
4 - 8 OZ CHICKEN BREASTS
2 CUPS FLOUR, SEASONED WITH SALT & PEPPER
2 CUPS BUTTERMILK
1 - 2 CUPS PEANUT OIL
MELT BUTTER OVER MEDIUM HEAT. ADD PECANS. COOK FOR 10 MINUTES, OR UNTIL TENDER. TURN HEAT DOWN TO LOW. ADD HONEY. COOK FOR 5 MINUTES.
CUT BREASTS IN HALF HORIZONTALLY. DIP CHICKEN IN SEASONED FLOUR, THEN IN BUTTERMILK, THEN AGAIN IN FLOUR.
HEAT OIL IN LARGE SKILLET OVER MEDIUM-HIGH HEAT.
SAUTÉ CHICKEN UNTIL GOLDEN BROWN & COOKED THROUGH, TURNING ONCE. REMOVE FROM PAN. PAT DRY OR ALLOW TO DRAIN BRIEFLY.
SERVE TOPPED WITH WARM HONEY-PECAN SAUCE.
MAKES 4 SERVINGS.
Pecan Chicken Breasts
4 Boneless, Skinless Chicken Breasts
1 Cup Flour
1 Tsp Salt
½ Tsp Freshly Ground Black Pepper
2 Egg Whites, Beaten Until Frothy
6 Tbsp Creole Mustard, Divided
1 Cup Finely Ground Pecans
1 Cup Fresh Bread Crumbs
¼ Cup Vegetable Oil
½ Cup Skimmed Evaporated Milk
Toasted Pecan Halves
Combine Flour, Salt & Pepper In A Shallow Bowl; Blend Egg Whites & 4 Tablespoons Mustard In A Second Bowl; Combine Pecans & Breadcrumbs In A Third Bowl.
Dredge Each Chicken Breast In Flour, Shaking Off Excess, Then In Egg White Mixture, Then In Pecan Mixture. Press So That Coating Adheres To Both Sides.
Heat Oil In A Large Skillet Over Medium High Heat. Cook Chicken Breasts About 3 Minutes Or Until Crisp & Brown. Turn, Reduce Heat To Medium & Cook About 5 Minutes Or Until Chicken Has Lost Its Pinkness.
Meanwhile, In A 1 Quart Saucepan, Warm Evaporated Milk Over Medium Heat. Stir In Remaining Mustard. Cook About 5 Minutes Or Until Heated.
To Serve, Slice Chicken Breasts Diagonally & Top With Sauce. Sprinkle With Toasted Pecan Halves.
Makes 4 Servings.
Plantation Pecan Chicken
4 Boneless, Skinless Chicken Breast Halves
½ Cup Ground Pecans
½ Cup Plain Bread Crumbs
½ Tsp Salt
¼ Cup Grated Gruyère Cheese
1 Tbsp Chopped Fresh Tarragon
3 Tbsp Butter
1 – 6 Oz Jar Chunky Peach Preserves
½ Cup Bottled Mild Salsa
1 Tbsp Capers, Rinsed & Drained
4 Canned Peach Halves, Drained
½ Cup Sour Cream
4 Watercress Sprigs
Place Chicken Between Two Sheets Plastic Wrap & Gently Pound To ¼ Inch Thickness.
In Shallow Dish, Mix Together Pecans, Bread Crumbs, Salt, Cheese & Tarragon.
In Fry Pan, Place Butter & Melt Over Low Heat. Remove From Heat & Leave In Pan To Cool Slightly.
Dip Chicken, One Piece At A Time, First In Butter & Then In Pecan Mixture. Arrange Chicken On Large Nonstick Baking Pan.
Place In Preheat 450°f. Oven & Bake About 15 Minutes Or Until Fork Can Be Inserted In Chicken With Ease.
In Small Saucepan, Place Peach Preserves, Salsa & Capers. Cook, Stirring, To Heat Through, About 4 Minutes.
Arrange Chicken On Serving Platter & Spoon Sauce On Top. Fill Peach Halves With Scoop Of Sour Cream & Place Beside Chicken. Garnish With Watercress Sprigs.
Makes 4 Servings.
Pecan-stuffed Chicken Breasts
6 Tbsp Butter Or Margarine, Divided
1 Lg Celery Stalk, Chopped
1 Small Onion, Minced
Salt & Pepper Taste
2 Cups Crumbled Toast (about 4 Slices White Bread)
1 – 3 Oz Can (1 Cup) Pecans, Coarsely Chopped
2 Tsp Parsley Flakes
4 Whole Sm Chicken Breasts, Boned & Skinned
2 Tbsp Lemon Juice
Lettuce Leaves For Garnish
In A 10 Inch Skillet Over Medium-high Heat, Melt 4 Tablespoons Butter Or Margarine. Cook Celery, Onion, ½ Teaspoon Salt & ¼ Teaspoon Pepper Until Vegetables Are Tender. Stir In Crumbled Toast, Chopped Pecans, Parsley Flakes & ¼ Cup Water; Remove Skillet From Heat.
Preheat Oven To 400°f.
Place Each Chicken Breast On Center Of 12-inch Square Of Double Thickness Foil. Brush Both Sides Of Breasts With Lemon Juice, Then With 2 Tablespoons Melted Butter Or Margarine. Sprinkle Breasts With ¾ Teaspoon Salt & ½ Teaspoon Pepper.
Spoon ¼ Of Pecan-stuffing Mixture Into Centre Of Each Chicken Breast. Bring Foil Up Around Breasts & Close Tightly.
Place Bundles In Jelly Roll Pan For Easier Handling; Bake 20 Minutes. Open Bundles, Being Careful To Avoid Steam. Brush Chicken With Drippings In Foil & Bake, Uncovered, 20 Minutes Longer Or Until Chicken Is Fork Tender.
Line Platter With Lettuce Leaves; Arrange Stuffed Chicken Breasts On Leaves.
Makes 4 Servings.
Pecan Chicken
2 Lbs Boneless Skinless Breasts, Pounded Flat
½ Cup Finely Ground Pecans
2 Tsp Parsley Flakes
½ Tsp Garlic Powder
½ Cup Bread Crumbs
3 Egg Whites
4 Tbsp Stone Ground Mustard, Divided
2 Cups Heavy Cream
½ Cup Of Butter (at Least)
Mix Pecans, Bread Crumbs, & Parsley Flakes; & Beat Egg Whites Till Slightly Foamy. Stir In 2 Tablespoons Stone Ground Mustard.
Dip Chicken Into The Egg Mixture, Then Coat With Pecans & Sauté In Butter Till Cooked Through, Keep Warm In Oven.
Add Cream To The Pan Drippings. Stir In Remaining 2 Tablespoons Mustard, & Garlic Powder.
Place Chicken On Serving Platter, Spoon Sauce Over It.Pecan Dijon Chicken
6 Tbsp Dijon Mustard
¼ Cup Honey
¼ Cup Orange Juice
2 Tbsp Milk
2 Tbsp Butter
2 Tsp Lemon Juice, To Taste
¼ Tsp Ground Mustard (optional)
¼ Tsp Salt
1 Dash Ground Black Pepper
½ Cup Chopped Pecans
6 Skinless, Boneless Chicken Breast Halves
Preheat Oven To 350°f. & Lightly Grease A Medium Baking Dish.
In A Medium Saucepan Over Medium Heat, Blend The Dijon Mustard, Honey, Orange Juice, Milk, Butter, & Lemon Juice. Season With Ground Mustard, Salt, & Pepper. Stir In The Pecans.
Arrange Chicken In The Prepared Baking Dish, & Cook In The Preheated Oven About 10 Minutes.
Cover With The Dijon Mustard Mixture, & Continue Cooking 20 Minutes, Or Until Chicken Is No Longer Pink & Juices Run Clear.
Makes 6 Servings.
Apple Filled Chicken In Pecan Crème Sauce
4 Skinless, Boneless Chicken Breast Halves
4 Slices Provolone Cheese, Halved
2 Granny Smith Apples, Peeled, Cored & Thinly Sliced
2 Shallots, Sliced
4 Tbsp Milk
1 Cup Italian Seasoned Bread Crumbs
6 Egg Yolks
2/3 Cup White Sugar
½ Cup White Wine
1 Tsp Vanilla Extract
½ Cup Finely Chopped Pecans
Preheat Oven To 375°f. & Lightly Oil A Baking Pan.
Using A Sharp Knife, Carefully Cut A Large Pocket In Each Chicken Breast. (hint: Cutting Close To The Smooth Side Of The Breast Ensures No Holes In The Chicken.) Place 1 Half-slice Of Provolone Inside Each Chicken, Followed By Half Of The Apple Slices, & A Small Amount Of Shallot Or Onion, To Suit Your Tastes. Top With The Remaining Half Slice Of Provolone. Pull The Chicken Back Together, Sprinkle With A Small Amount Of Milk, & Coat With Breadcrumbs. Place Stuffed Breasts On Baking Pan.
Bake In Preheated Oven For 30 - 35 Minutes, Or Until No Longer Pink, & Juices Run Clear.
Meanwhile; In A Double Boiler Over Lightly Simmering Water, Combine The Egg Yolks & Sugar. Beat Until The Yolk Lightens & Froth Forms. Slowly Add The Wine, Stirring Constantly, Until The Sauce Thickens. Remove From The Heat & Stir In The Pecans & Vanilla.
The Sauce Looks Nice Served Under The Chicken With A Small Amount Drizzled Over It.
Makes 4 Servings.
Pecan Breaded Chicken Breasts
4 Skinless, Boneless Chicken Breasts
2 Tbsp Real Maple Syrup
1 Cup Chopped Pecans3 Tbsp All-purpose Flour
1 Tsp Salt
2 Tbsp Butter
2 Tbsp Vegetable Oil
On Waxed Paper, Combine Pecans, Flour, & Salt.
Brush Chicken Breasts All Over With Maple Syrup. Coat Chicken Breasts Completely With Nut Mixture.
In A Large Skillet Over Medium Heat, Heat Butter Or Margarine & Oil Until Butter Melts. Add Chicken, & Cook For 12 - 15 Minutes Until Chicken Is Browned On All Sides & Tender. Use Additional Oil If Needed.Pecan Chicken Breasts Stuffed
With Cream Cheese & Broccoli
2 Tbsp Fresh Lemon Juice
¾ Cup Butter
2 Cloves Garlic, Crushed
¼ Tsp Dried Basil
1 Tsp Chopped Pimento
1 Cup Chopped Pecans
1½ Cups Chopped Fresh Broccoli Florets
1 Sm Onion, Minced
½ Cup Sour Cream
3 Oz Cream Cheese
8 Skinless, Boneless Chicken Breast Halves, Pounded Thin
1 Egg, Beaten
1 Cup Dry Bread Crumbs
½ Cup Chopped Pecans
1 Tbsp Vegetable Oildirections:
In A Medium Saucepan Over Low Heat, Heat The Lemon Juice, Butter Or Margarine, Garlic, Basil & Pimento Until Butter Or Margarine Has Melted.
Add The 1 Cup Pecans, Broccoli & Onion & Cook Until Broccoli Is Tender; Then Add The Sour Cream & Cream Cheese & Mix All Together Until Smooth.
Let Cool, Cover & Refrigerate To Chill For 30 Minutes.
Place 1 - 2 Tablespoons Of The Broccoli/cream Cheese Filling In The Center Of Each Chicken Breast, Roll Up, Tuck In Sides & Fasten With Toothpicks.
Put The Beaten Egg Beat In A Shallow Dish Or Bowl.
Combine The Bread Crumbs & ½ Cup Pecans Together In Another Shallow Dish Or Bowl.
Dip The Chicken Rolls In The Egg, Then In The Pecan Mixture.
Preheat Oven To 350°f.
Heat Oil In A Large Skillet Over Medium High Heat & Sauté Coated Chicken Rolls In Skillet Until Well Browned On Both Sides, About 2 - 4 Minutes Each Side.
Place Browned Rolls In A Lightly Greased 9 X 13 Inch Baking Dish.
Bake At 350°f For 30 Minutes, Or Until Chicken Is Cooked Through & Chicken Meat Is White.
Serve With A Small Portion Of Leftover Broccoli/cream Cheese Mixture On Top Of Each Chicken Breast.
Makes 8 Servings.
Honey-pecan Chicken Breasts
4 - 6 Oz Skinless, Boneless Chicken Breast Halves
½ Tsp Salt
¼ Tsp Pepper
¼ Tsp Cayenne Pepper1 Tbsp Butter
½ Tsp Minced Garlic
6 Tbsp Honey
4 Tbsp Finely Chopped Pecans.
Flatten Chicken To Half Inch Thickness. Sprinkle With Salt, Pepper & Cayenne.
In A Large Nonstick Skillet, Brown Chicken In Butter; Add Garlic. Reduce Heat To Medium; Cover & Cook For 3 - 4 Minutes On Each Side Or Until Juices Run Clear.
Drizzle Honey Over Chicken; Sprinkle With Pecans. Cover & Cook For 2 - 3 Minutes Or Until Heated Through.Bourbon Pecan Chicken
Chicken Breasts Are Coated In A Pecan Breading, & Fried In A Skillet. Then A Rich Bourbon Sauce Is Poured Over Them Before Serving
½ Cup Finely Chopped Pecans
½ Cup Dry Bread Crumbs
8 Skinless, Boneless Chicken Breast Halves
¼ Cup Clarified Butter, Melted
¼ Cup Dijon Mustard
¼ Cup Dark Brown Sugar
2 2/3 Tbsp Bourbon Whiskey
2 Tbsp Soy Sauce
1 Tsp Worcestershire Sauce
¾ Cup Unsalted Butter, Chilled & Cut Into Small Cubes
½ Cup Sliced Green Onions
Stir Together The Pecans, Bread Crumbs, & 2 Tablespoons Of Clarified Butter. Spread The Mixture Out On A Plate.
Press The Chicken Breasts Into The Mixture To Coat On Both Sides.
Heat The Remaining 2 Tablespoons Of Clarified Butter In A Large Skillet Over Medium Heat.
Place The Coated Chicken Breasts In The Pan, & Fry On Both Sides Until Nicely Browned & Chicken Meat Is Cooked Through, About 10 Minutes Per Side.
In A Small Saucepan, Whisk Together The Dijon Mustard, Brown Sugar, Bourbon, Soy Sauce, & Worcestershire Sauce Until Smooth. Bring To A Simmer Over Medium-low Heat, Then Remove From The Burner, & Whisk In The ¾ Cup Of Unsalted Butter One Piece At A Time. Do Not Return To The Heat.
Arrange The Chicken Breasts On A Large Serving Plate. Pour The Sauce Over The Chicken, & Sprinkle With Green Onion.
Makes 8 Servings.
Chicken With Blue Cheese Pecan Sauce
4 Chicken Breast Halves, Boneless & Skinless
½ Cup All-purpose Flour
½ Tsp Salt
¼ Cup Extra Virgin Olive Oil
Blue Cheese Pecan Sauce (recipe Follows)
1 Tbsp Chopped Fresh Flat-leaf Parsley
1/8 Tsp Freshly Ground White Pepper
Parsley Sprigs
In Small Shallow Bowl, Mix Flour & Salt.
On Hard Surface With Meat Mallet Or Similar Flattening Utensil, Pound Chicken To ¼ Inch Thickness.
Dredge Chicken, One Piece At A Time, In Flour Mixture, Coating Evenly.
In Large Fry Pan, Place Oil & Heat Over Medium Temperature. Add Chicken & Sauté About 6 Minutes Or Until Light Brown On Each Side & Fork Can Be Inserted With Ease. Remove Chicken To Platter & Keep Warm.
Spoon 2 Tablespoons Of Blue Cheese Pecan Sauce Over Each Chicken Breast & Sprinkle With ¼ Teaspoon Reserved Crumbled Blue Cheese. Top With Chopped Parsley & White Pepper & Garnish With Parsley Sprigs.
Serve Remaining Sauce In A Sauceboat.
Blue Cheese Pecan Sauté: In Saucepan, Place 3 Tablespoons Margarine & Melt Over Medium Heat; Add 3 Tablespoons All-purpose Flour & Stir Until Smooth. Stirring Constantly, Add 1½ Cups Milk, 1 Teaspoon Dry Sherry, ¼ Teaspoon Minced Garlic & ½ Cup Chopped Pecans; Cook Until Sauce Thickens.
From 4 Oz Package Blue Cheese, Reserve 2 Teaspoons For Topping On Chicken. Add Remaining Cheese To Sauce & Remove From Heat.
Makes 4 Servings.