Pecan Crusted Chicken with Cranberry Sauce Recipe

  • on May 1, 2017
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Pecan Crusted Chicken with Cranberry Sauce Recipe

Pecan Crusted Chicken with Cranberry Sauce Recipe

Pecan Crusted Chicken with Cranberry Sauce Recipe

Pecan Crusted Chicken with Cranberry Sauce Recipe

The sweet and tart cranberry sauce is one of the traditional accompaniments for Turkey; but here in this recipe chicken replaces the turkey; whole berries sauce has a thick and rich texture which complements the pecan crusted chicken perfectly; if you choose to make it in the berries season prepare your own sauce with fresh cranberries instead of using a store bought one.

Recipe Info:

  • Servings: 2-3
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes


  • 3 boneless and skinless chicken breasts
  • ½ cup finely chopped pecans
  • ½ cup seasoned bread crumbs
  • Salt to taste
  • ½ teaspoon freshly ground black pepper
  • 2 small eggs
  • 1 teaspoon orange zest
  • 1 can whole berry cranberry sauce
  • ¼ cup orange juice (freshly squeezed is preferred)
  • ½ teaspoon paprika
  • 1 tablespoon brown sugar
  • Cooking spray

Preheat the oven to 350 degrees F. Line a baking sheet with foil and coat with non stick cooking spray.

Rinse chicken breasts with water; pat dry with paper towels. Trim off the visible fat and cut lengthwise into 1 inch strips or thinly like tenders; Sprinkle ½ teaspoon black pepper and salt evenly over the tenders.

Crack 2 small eggs in a medium bowl; whisk for 30 seconds till smooth.

Add ½ cup finely chopped pecan to a large bowl along with ½ cup seasoned bread crumbs, ½ teaspoon paprika and 1 teaspoon orange zest; combine all the ingredients well.

Working with one at a time, dip chicken pieces in the egg; let excess drip off the chicken;

Now dredge each strip in pecan mixture. Lightly press the mixture into it using back side of a wooden spatula and make sure to coat on all sides; repeat the process for remaining pieces.

Arrange the pecan coated chicken strips on prepared baking sheet; bake at 350 degrees F for 20 minutes until chicken cooks completely.

In the mean time boil 1 can of whole berry cranberry sauce along with ¼ cup fresh orange juice and 1 tablespoon brown sugar in a saucepan over medium to high heat; once boiled reduce the heat to medium; cook for 3-4 minutes while stirring occasionally until sugar melts and sauce thickens.

Take the tray out when it’s done; transfer to a serving platter; garnish with fresh herbs if you like; serve this crispy and tasty chicken tenders hot; accompanied by the sweet cranberry sauce.

Notes & Tips:

  • To simplify the process use pre-made chicken tenders.
  • Baking time varies according to the thickness of the chicken.
  • For a variation use finely chopped almonds or walnuts instead of pecans.
  • Panko bread crumbs can be used as a substitute for the plain ones.
  • If pecan mixture doesn’t stick to the chicken, use food processor to smooth it out a bit.
  • Sprinkle 2 tablespoons of melted butter over chicken strips before baking to keep it moist.
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