Chicken in Crushed nuts?

Question

do u have any recipes for chicken with nuts. i have peanuts and chicken breasts.. also spices, cilantro, cheeses, eggs, etc.. how do i make this peanut crusted chicken?

Answer 1

Oh - this is super easy and I love it with all kinds of nuts - macadamia, pine nuts...yum!

2 Chicken breasts - boneless skinless
1/3 C nuts
1/3 C Breadcrumbs
1 Egg, beaten
1/4 C Flour
2 Tbsp Olive oil

In a food processor pulse nuts until chopped; combine with breadcrumbs in a shallow dish. Pound chicken between layers of plastic wrap and pound until about an even 1/2 inch. Dredge breasts in flour, then dip into beaten egg, then press into nut mixture to coat all sides. Heat oil over medium and fry chicken about 3 to 4 minutes on each side. Be careful not to scorch the coating.

Enjoy!!!

Answer 2

This is easy.

Make a mixture of bread crumbs and crushed peanuts (use a food processor if you have one to crush the peanuts, otherwise crush them in a zip top bag with a rolling pin). Season the mixture with some salt/pepper, or anything else you like. I would use the cilantro in there!

Dip the chicken breasts in an egg/milk mixture, then dredge them into the bread crumb mixture.

In a large oven proof skillet or pot (make sure the handles are oven proof) Brown the chicken on both sides in a little bit of olive oil.

Then, place the whole skillet into an oven at 350 degrees for about 25 minutes.

If you have it, you can top the chicken with some Swiss cheese, and some ham deli meat, and continue to cook for another 5 minutes to melt the cheese.

enjoy

Answer 3

Here's what I would do with those ingredients.

Grind the peanuts as fine as you can in a food processor. Add in the cilantro, garlic powder if you have it, a little salt and pepper as well. Grind it all up.

Take two eggs and a little milk and whip them up. Place the peanut mixture in a large Ziploc or spread out on a large plate if you don't have a Ziploc bag. Dredge the chicken through the egg wash and place it in your peanut blend to coat the chicken completely.

Coat a baking dish with either olive oil or butter, depending on your preference and then drizzle the chicken with olive oil or dot the chicken with butter and place it in a 350 degree oven. If your chicken breast have the bone in, then bake for 45 to 50 minutes. If no bone then for 25 - 30 minutes. When done, remove and let cool for a few minutes and serve! Should be kick ***!

Answer 4

Hi, a great idea is to crush nuts with some seasoning, the get your chicken breast and dip in some beaten egg then roll in the nut mixture till covered and pat down, then cook, either in pan or oven, if you are cooking in pan be careful not to have oil too hot or you will burn.

Takes about 20 mins in oven Gas 6/200 C

With your cheese, I would make a wonderful cheese sauce to accompany it, and maybe some rice.

Answer 5

I think you've got the ingredients for a pretty great Thai stir-fry!

But to be helpful to your question, here is a pecan crusted FISH recipe.... maybe that will help you out on your quest to crust chicken. (I'd pound the chicken very thin, btw...)

Pecan-Coated Fish with Remoulade Sauce

Remoulade Sauce:
1/3 cup chopped fresh parsley leaves
1/3 cup chopped green onions, white and green parts
1/4 cup capers, with juice
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

4 grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each
1 stick butter, melted, plus 1 tablespoon whole butter
1 cup pecans, ground into crumbs in a food processor
1 tablespoon vegetable oil
Salt and pepper
4 lemon wedges, for garnish

To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.

Preheat the oven to 350 degrees F.

Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.

In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side and a lemon wedge.

--Paula Dean, FoodTV

Answer 6

This is a very tasty recipe (Even though the picture doesn't make it look too appetizing :o)

http://www.peanut-institute.org/PeanutCrustedChickenStrips.html

Answer 7

I love cashews in chicken dishes.

Answer 8

crushed chicken nuts are good baby mmh

Answer 9

chicken, and pine nuts- add oil and pesto or red sause

Answer 10

go to google and search for recipes