ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Honey Pecan Crusted Chicken

Misc.
recipelink.com Chat Room Recipe Swap - 2001-06-06
From: recipelink.com

Honey Pecan Crusted Chicken
From the American Institute for Cancer Research
Each of the 4 servings contains 361 calories and 8 grams of fat.

1/4 tsp. salt
1/4 tsp. pepper
4 (4-oz) skinless chicken breast halves
1/4 c. honey
2 Tbs. Dijon mustard
3/4 tsp. paprika
1/4 tsp. garlic powder
1 c. finely crushed corn flakes (About 3-3/4 c. uncrushed cereal)
1/3 c. finely chopped pecans

Preheat the oven to 400 degrees.

Sprinkle salt and pepper evenly over the chicken; set aside. Mix the honey, mustard, paprika, and garlic powder in a small bowl until thoroughly combined. In a shallow dish, combine corn flakes and pecans. Brush both sides of chicken with the honey mixture, and then dredge in the corn flake mixture.

Put the chicken in a large baking dish coated with cooking spray. Lightly coat chicken with cooking spray and bake for 40 minutes, or until done.
MsgID: 314807
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-06
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Baked Herbed Cheese Eggs
  • BAKED HERBED CHEESE EGGS Source: The Chestnut Cottage Bed & Breakfast Columbia, South Carolina FOR EACH SERVING: 1 tablespoon melted butter 1 egg 1 tablespoon half & half 1 tablespoon grated...
  • Hamburger Cutlets (breaded)
  • HAMBURGER CUTLETS 1 pound ground beef 1/4 teaspoon oregano 1/4 teaspoon salt 2 tablespoons ketchup 2 eggs, divided use 1 tablespoon water 1/4 cup flour 2 cups bread crumbs 1 tablespoon oil Combine beef, oregano, sal...
  • Chocolate Espresso Cookies - Did not love these cookies
  • I made these cookies, and while the taste was ok (barely), the texture was really a problem for me. They were very dry and crumbly, and didn't hold together. Really an "eat it over the sink" situation, and not becaus...
ADVERTISEMENT
  • Copycat Bennigan's Linguini Diablo
  • COPYCAT BENNIGAN’S LINGUINI DIABLO FOR THE MARINARA SAUCE: 3 tablespoons vegetable oil 8 ounces diced yellow onions 1 tablespoon chopped garlic 1 (28 oz.) can crushed tomatoes 3 1/2 tablespoons...
  • Iceberg Wedge with Warm Bacon and Blue Cheese Dressing
  • DH and I had this yesterday for lunch, with some alterations to the original recipe from the 2006 January issue of Bon Appetit. I added some fat-free sour cream to the dressing and since I was just making two salads, I ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Honey Pecan Crusted Chicken
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!