Oh my word. This has to be one of my favorite recipes as of late. I try a lot of recipes, and this time of year most of them are sweet, but with the amount of busyness that is December, I was looking for a good recipe that was easy to make but could wow a crowd. And I found it. This time of year I love to open our home to our family to share time together. My sister-n-law is due to have her baby any day and it has made this time of year, just that much more special. A good meal and time around the table together gives me pause to remember what is most important in my life.
I’m planning to make this the next time we have family over. I like to try recipes first myself, to see how long they will take and how good they really are. This is definitely a keeper and perfect when entertaining because it’s easy to make. This bourbon pecan chicken recipe is like nothing I’ve ever had before and I can’t wait to make it again! Best yet, it only took me about 30 minutes to get it on the table and the flavor is out of this world. How’s that for an awesome recipe that fits into real life?
Speaking of real life. Does anyone else feel like this lately when yet again you’re shopping. Ha! I couldn’t help but snap this picture with my little guy after school when I took him to Walmart to buy Progresso™ bread crumbs for this recipe. I thought I had them in my cupboard because they are one of our staples. They are great in so many recipes from parmesan chicken to meatballs. Unfortunately since we were out, I had to go to the store after I picked him up from school. It was so worth it, kid!
Okay, are you ready to make this awesome recipe?
Preheat your oven to 350 degrees Fahrenheit, then mix ½ cup of Progresso™ plain bread crumbs with ½ a cup of chopped pecans. The Progresso™ bread crumbs go perfectly with the sweetness of the pecans. It’s so easy to add some flavor with just a few ingredients when you have good quality bread crumbs around. That’s why, as I mentioned, they’re a staple in our home. As a side note, you can chop the pecans more finely if you want, but I liked the big crunch of the pecans with this recipe.
Break 3 eggs into a separate bowl and whisk them together. Dip your chicken breasts into the eggs and then into the bread crumbs and pecan mixture. Set aside. I was able to get about four large chicken breasts covered. And by large, I mean that I can’t imagine what chicken carried these around. I bought all natural chicken and there was nothing natural about it. If you purchase smaller chicken breasts, you may be able to get more out of the bread crumb mixture. 🙂
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium high heat. Once it’s hot, add the chicken and brown it for 1 – 2 minutes on each side. You want to get it to a nice crispy brown.
Place your browned chicken on a parchment lined cookie sheet and place it into the oven. You’ll bake the chicken in a 350 degrees Fahrenheit oven for about 15 – 20 minutes or until completely done .
While the chicken is cooking whisk together ¼ cup dijon mustard, ¼ cup dark brown sugar, 2 ⅔ tablespoons of bourbon whiskey, 2 tablespoon soy sauce and 1 teaspoon worcestershire sauce in a sauce pan. Heat over medium-low heat while stirring until it comes to a simmer. Remove from heat and add butter one small cube at a time. Whisking until it’s completely dissolved. Do not put it back on the heat. You now have your bourbon sauce! It has a a bit of tang to it, that I felt was a little strong when I first tasted it. However, the flavors go perfectly with the chicken and balance the sweetness of the pecans.
When the chicken is completely cooked, remove it from the oven. Spoon the bourbon sauce over the chicken and top with green onions. This recipe makes a lot of sauce, so feel free to not use it all. I only used about half of it – if that.
And enjoy! I would say that trip to Walmart to get Progresso™ bread crumbs was worth it!Print
You’ve never had chicken this good! Pecan encrusted chicken with a bourbon glaze – so yummy!
- ½ Cup chopped pecans
- ½ Cup Progresso plain bread crumbs
- 3 eggs
- 4 boneless, skinless chicken breasts
- 1 TB butter
- 1 TB olive oil
- ¼ Cup dijon mustard
- ¼ Cup dark brown sugar
- 2 ⅔ TB bourbon whiskey
- 2 TB soy sauce
- 1 tsp Worcestershire sauce
- ¾ Cup + 1 TB butter (cut into small cubes)
- ½ Cup sliced green onion
- Preheat your oven to 350 degree Fahrenheit
- Mix bread crumbs and pecans. In a separate bowl, whisk the eggs.
- Dip the chicken breasts into the egg mixture and then into the crumbs and pecan mixture fully coating them.
- Heat the 1 TB butter and 1 TB olive oil in a skillet on medium high. Once hot, add the chicken and brown on both sides, for about 1 – 2 minutes. Place the chicken on a parchment lined cookie sheet.
- Bake the chicken in the oven for 15 – 20 minutes or until juices run clear.
- In a small saucepan whisk together the dijon mustard, dark brown sugar, bourbon whiskey, soy sauce and worcestershire sauce. Heat on medium low and bring to a simmer. Remove from heat.
- Immediately add the butter one cube at a time whisking until it completely dissolves.
- Place the chicken on a large platter and add the bourbon mixture. (You don’t have to use it all, it makes a lot of bourbon mixture.) Top with green onions.
This is a sponsored conversation written by me on behalf of Progresso™ The opinions and text are all mine.