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Pecan Crusted Chicken Recipe

Ingredients

1 cup butter, softened

1/2 cup packed light brown sugar

2 cloves garlic, minced

1/4 teaspoon salt

1 cup chicken broth

4 skinless, boneless chicken breast halves

1 cup pecans, divided

1 (7 ounce) can whole kernel corn, drained

1 recipe pastry for a 9 inch double crust pie

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat butter in a medium saucepan over medium heat. Mix brown sugar and garlic in small batches into the butter mixture. Stir briefly, then add salt.

Pour chicken into a 9x13 inch baking dish. Cover with pecans. Bake uncovered, covered, at 350 degrees F (175 degrees C) for 15 minutes. Remove pecans from oven.

Bake uncovered at 350 degrees F (175 degrees C) for 15 minutes, stirring frequently. Remove rotunda from oven. Pat chicken juices on top of pecans. Bake uncovered at 350 degrees F (175 degrees C) for about 15 minutes, scraping bottom of pan.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Remove chicken from oven, removing bone, fat, and juices. Remove pitas from oven. Heat to 375 degrees F (190 degrees C). Brush oven with brown sugar/garlic glaze.

Bake uncovered 10 minutes, or until juices have evaporated. Cool on a wire rack.