Chicken-Horseradish-Salad
When fresh tarragon isn’t available, substitute 1 1/2 teaspoon dried crushed tarragon.

Ingredients

  • 1/2 cup chopped pecans
  • 3/4 cup mayonnaise
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 cups chopped cooked chicken
  • 2 celery stalks, finely chopped
  • 1/2 small sweet onion, finely chopped
  • 2 cups seedless red grapes, cut in half (optional)
  • Garnish: halved lemon slices

Preparation

  1. Arrange pecans in a single layer on a baking sheet.
  2. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.
  3. Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves, if desired. Garnish, if desired.

Chicken-Cutlets-with-Pecan-Sauce
Easy side: Cook 1 (11-ounce) package frozen steam-in-bag baby mixed vegetables according to package directions. Toss with 1 teaspoon freshly ground garlic-pepper seasoning. We tested with Green Giant Valley Fresh Steamers Market Blend and McCormick seasoning.

Ingredients

  • 1/2 cup pecans
  • 1/4 cup butter, divided
  • 4 chicken cutlets (about 1 1/4 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon brown sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon dried thyme

Preparation

  1. Heat pecans and 2 Tablespoon s butter in a large nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted and fragrant. Remove from skillet.
  2. Sprinkle chicken with salt and pepper. Dredge in flour.
    Cook chicken in hot oil in skillet over medium heat 3 to 4 minutes on each side or until golden brown and done. Transfer to a serving platter. Top with pecans.
  3. Add chicken broth to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add brown sugar, vinegar, and thyme, and cook 3 to 4 minutes or until sugar is melted and sauce is slightly thickened. Whisk in remaining 2 Tablespoon s butter. Serve sauce over chicken.

Pecan-Crusted-Chicken-and-Tortellini-with-Herbed-Butter-Sauce
Nutty and buttery Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce is your winning solution to getting dinner on the table in 30 minutes.

Ingredients

  • 2 (9-ounce) packages refrigerated cheese-filled tortellini
  • 4 (4-ounce) chicken breast cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup finely chopped pecans
  • 1 large egg, lightly beaten
  • 3 tablespoons olive oil
  • 1/2 cup butter
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup (1 ounce) shredded Parmesan cheese

Preparation

  1. Prepare tortellini according to package directions.
  2. Meanwhile, sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
  3. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet; wipe skillet clean.
  4. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat, and stir in basil, parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.


We added buttery toasted pecans and even dredged the chicken in a pecan mixture for extra flavor and texture in this Chicken Marsala recipe. The results are amazing!

Ingredients

  • 3 tablespoons butter, divided
  • 1 cup pecan pieces, divided
  • 1/3 cup all-purpose flour
  • 4 skinned and boned chicken breasts (about 1 1/2 lb.)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 8 ounces assorted mushrooms, trimmed and sliced
  • 2 shallots, sliced
  • 3/4 cup chicken broth
  • 1/2 cup Marsala
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

Preparation

  1.  Melt 1 Tbsp. butter in a small nonstick skillet over medium-low heat; add 2/3 cup pecans, and cook, stirring often, 4 to 5 minutes or until toasted and fragrant.
  2. Process flour and remaining 1/3 cup pecans in a food processor until finely ground; place flour mixture in a large shallow bowl.
  3. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper; lightly dredge in flour mixture.
  4. Melt remaining 2 Tbsp. butter with olive oil in a large nonstick skillet over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until golden brown and done. Remove chicken from skillet.
  5. Add mushrooms and shallots to skillet; sauté 3 minutes or until mushrooms are tender. Add broth and Marsala to skillet, stirring to loosen particles from bottom of skillet. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally, 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 1 to 2 minutes or until thoroughly heated.
  6. Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken, and sprinkle with parsley and toasted pecans.


Southern pecans and Cajun seasoning give this fried chicken its Southern accent.

Ingredients

  • 2 pounds chicken breast tenders, cut into 1-inch-wide strips
  • 1 cup buttermilk
  • 1 cup ground pecans
  • 2/3 cup plain yellow cornmeal
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon paprika
  • 2 large eggs, beaten
  • Vegetable oil
  • Pickled Okra Salsa

Preparation

  1. Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken from buttermilk, discarding buttermilk.
  2. Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry chicken, in batches, 2 to 3 minutes or until golden brown and chicken flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.

Note: We tested with Zatarain’s Creole Seasoning.

Pickled Okra Salsa

Ingredients

  • 5 whole pickled okra, sliced
  • 1/2 cup chopped sweet onion
  • 4 teaspoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 (14.5-oz.) can diced tomatoes with mild green chiles, drained

Preparation

  1. Pulse first 6 ingredients and half of tomatoes in a food processor 4 to 6 times or until thoroughly combined.
  2. Stir in remaining diced tomatoes. Serve immediately, or cover and chill.
  3. Store in refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving