Recipe May 15th: Pecan Praline Chicken Sliders - ABC 33/40 - Birmingham News, Weather, Sports

Recipe May 15th: Pecan Praline Chicken Sliders

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Pecan Praline Chicken Sliders

 

Makes 12 Sliders

 

6, 4-ounce frozen boneless chicken breasts, cut in half

¼ cup Dijon mustard

1 tablespoon fresh lemon juice

¼ teaspoon ground cumin

½ cup chopped pecans

½ cup panko crumbs

¼ cup brown sugar

2 tablespoons olive oil

¼ cup Mayo

12 mini rolls

 

Pre-heat oven to 350 degrees. Spray a baking sheet with non-stick spray. Place all 12 pieces of chicken on the sheet.

 

In a small mixing bowl combine the Dijon mustard, lemon juice and cumin. Take ½ of the mixture and in separate bowl, mix with the mayo and set aside.

 

Brush the remaining mustard mixture over the top of each piece of chicken.

 

In another small bowl, combine the chopped pecans, panko crumbs, brown sugar and olive oil. Divide equally on the top of each piece of chicken.

 

Bake 20-25 minutes or until internal temperature of chicken is 165F on instant read thermometer. Cooking times may vary due to differences in ovens.

 

Assembly: Spread a small amount of the Dijon-mayo mixture on the inside of each bun and place a piece of the cooked chicken inside. Serve hot!

 

Optional: You can add some shredded lettuce inside the bun.

 

Pecan Praline Chicken

Full Entrée

 

  1. In mixing bowl, combine:

  1. ¼ cup Dijon mustard

  2. 1 tablespoon lemon juice

  3. ¼ teaspoon ground cumin

 

  1. Use spatula to scrape mixture into plastic portion cup; cover cup with lid.

 

  1. Place small bag on small bag holder, and add:

  1. ½ cup chopped pecans

  2. ½ cup panko crumbs

  3. 2 tablespoons olive oil

  4. ¼ cup brown sugar

 

  1. Seal and label bag.

 

  1. Take bag of chicken.

 

  1. Place bag of chicken, portion cup, and bag of pecan topping in storage bag and seal, making sure label is visible.

 

Remember to wash your hands between

assembling each entrée.

 

 

Pecan Praline Chicken

Regular Entrée

 

  1. In mixing bowl, combine:

  1. 2 tablespoons Dijon mustard

  2. 1 ½ teaspoons lemon juice

  3. ¨û teaspoon ground cumin

 

  1. Place 3 chicken breasts in 5 x 13 pan. Use pastry brush to brush mustard mix over the tops of the chicken.

 

  1. In small mixing bowl, add:

  1. ¼ cup chopped pecans

  2. ¼ cup panko crumbs

  3. 1 tablespoon olive oil

  4. 2 tablespoons brown sugar

 

  1. Sprinkle the mixture equally over each chicken breast.

 

  1. Cover pan with lid and label pan.

 

Remember to wash your hands between

assembling each entrée.

 

 

Pecan Praline Chicken

High Altitude

Yield: 6 servings

 

6, 4-ounce frozen boneless chicken breasts

¼ cup Dijon mustard

1 tablespoon fresh lemon juice

¼ teaspoon ground cumin

½ cup chopped pecans

½ cup panko crumbs

¼ cup brown sugar

2 tablespoons olive oil

4-ounce portion cup with lid

1 small bag

 

Station Instructions:

  1. In mixing bowl, combine:

  1.  
    1. ¼ cup Dijon mustard

    2. 1 tablespoon lemon juice

    3. ¼ teaspoon ground cumin

  1. Use spatula to scrape mixture into plastic portion cup; cover cup with lid.

  2. Place empty small bag on small bag holder, and add:

  1. ½ cup chopped pecans

  2. ½ cup panko crumbs

  3. ¼ cup brown sugar

  4. 2 tablespoons olive oil

  1. Seal and label bag.

  2. Take bag of chicken.

  3. Place bag of chicken, portion cup, and bag of pecan topping in storage bag and seal, making sure label is visible.

 

Preparation: Thaw completely. If frozen or partially frozen, cover chicken with foil and bake covered 10-15 minutes before proceeding with uncovered baking time. Defrost Dijon sauce in microwave before topping chicken.

 

Cooking Instructions: Preheat oven to 350F. Line baking sheet with foil. Remove chicken from bag and place on foil. Spread mustard mixture over chicken, then top with pecan topping. Bake 20-25 minutes (15-20 minutes for half pan) or until internal temperature of chicken is 165F on instant read thermometer. Cooking times may vary due to differences in ovens.

 

Sides: Super Suppers Oven-Fried Rosemary Potatoes, Super Suppers Home-Style Green Beans