Sunday, December 21, 2014

Bourbon Pecan Chicken

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I served this Bourbon Pecan Chicken as an appetizer at a Christmas party we
hosted over the weekend and several people have requested the recipe, so here it is :)

I have made this dish many times over the years and Bourbon Pecan Chicken is always a hit with guests! I have used plain bread crumbs and panko bread crumbs, either works fine.
Panko breadcrumbs were in the pantry, so that is what I used when making it this weekend.

The crunchy pecan breading and the bourbon sauce are a perfect combination.
Bourbon Pecan Chicken is a tasty dish for any occasion!

Bourbon Pecan Chicken

1.5 lbs. boneless, skinless chicken breasts
1/4 cup dijon mustard
1/4 cup brown sugar
2 T plus 2 tsp. bourbon
2 T soy sauce
1 tsp. worcestershire sauce
3/4 C finely chopped pecans
3/4 C dry bread crumbs (plain)
10 T unsalted butter, divided

Prepare 9 x 13 inch bake dish by spraying with cooking spray.
Preheat oven to 350 degrees.

Cut chicken breasts into bite-size pieces and set aside.
Using a food processor or Magic Bullet, grind pecans.
In a shallow bowl, mix ground pecans and the bread crumbs.
Press the chicken pieces into the crumb mixture, coating well.
Set coated chicken aside on a large plate.

In a small bowl, whisk together mustard, sugar, bourbon, soy sauce and worcestershire
sauce.  Set aside,

Heat 2 T butter in a large skillet over medium heat.  Add chicken, leaving room between
pieces to cook evenly.  I cooked the chicken in two batches, using another 2 T butter when
cooking the second batch.  Place cooked chicken into a 9 x 13 inch bake dish.

In a small saucepan over medium heat, bring bourbon mixture just to a boil.
Reduce heat to low and add butter (6 T total) one tablespoon at a time, allowing each piece
to melt before adding another.
Pour sauce over chicken. Bake in a 350 degree oven for 20 - 25 minutes.
Use party toothpicks for guests to serve themselves.

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