The Low Carb Luxury Online Magazine 



FEBRUARY 27, 2003     PAGE SIX      
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 Recipes: Chicken & Pecans
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Researchers from Loma Linda University recently discovered some great health benefits of pecans. Not only did the pecans help lower cholesterol, but research participants were better able to control their weight. In fact, adding just a handful of pecans can have a dramatic impact on most diets' effectiveness. Just as importantly, they found a pecan-enriched diet lowered blood triglyceride levels and helped maintain desirable levels of HDL ("good") cholesterol.

Taste-wise, it's hard to beat the delicious result of the marriage of chicken with pecans! So here are some of our very favorite Chicken Pecan recipes!



Brandy Pecan Chicken
Brandy Pecan Chicken
  • 1/4 cup Dijon Mustard
  • 1/4 cup Splenda
  • 1 teaspoon dark molasses
  • 2 Tablespoons plus 2 teaspoons Brandy
  • 2 Tablespoons Soy Sauce
  • 1 teaspoon Worcestershire sauce
  • 1 large egg, room temperature
  • 2 Tablespoons heavy cream
  • 1/2 cup finely ground pecans add salt, pepper and garlic powder to taste
  • 1/2 cup Keto Crumbs Original Flavor
  • 2 Tablespoons vital wheat gluten
  • 4 double breasts of chicken, boned, trimmed and split into 8 pieces
  • 6 Tablespoons clarified butter
  • 6 ounces chilled, unsalted butter, cut into pieces
  • 1/2 cup scallion tops, sliced into small rounds
Whisk together mustard, Splenda, molasses, Brandy, soy sauce and Worcestershire. Set aside.

In a medium bowl, beat egg with cream. Dip chicken pieces in egg wash. Set aside.

In a separate bowl, mix together pecans, Keto Crumbs, and vital wheat gluten. Add salt, pepper and garlic powder to taste. Press chicken breasts firmly into crumbs, coating well.

Heat 2 Tablespoons of clarified butter in a large skillet until bubbly hot. Add chicken breasts and cook chicken in batches, wiping pan clean, and replenishing butter between batches.

Place in 350 degree oven and let bake about 30 minutes.

In a small saucepan, bring the Brandy sauce to a slow simmer watching carefully. Remove from heat and whisking constantly, add the 6 ounces of Butter, 1 piece at a time. Allow each piece of butter to melt before adding another. Do not reheat sauce.

Arrange chicken on plates, allowing 2 pieces per person. Pour sauce over chicken and sprinkle with sliced scallions.

Makes 4 servings — 7.3 effective grams of carbohydrate per serving.



Oven Fried Pecan Chicken

Oven Fried Pecan Chicken
  • 1/2 cup oat flour
  • 1/4 cup vital wheat gluten
  • 1/4 cup almond flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons paprika
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup finely chopped pecans
  • 1 fryer (3 to 4 pounds), cut up
  • 1/2 cup cream
  • 1/4 cup melted butter
Preheat oven to 375F.

Combine flours, seasonings and pecans. Dip chicken pieces into cream; coat with pecan mixture.

Place in a 13 x 9-inch baking pan. Pour melted butter over chicken.
Bake at 375 for 1 hour, or until tender.

Makes 4 servings — 3.9 effective grams of carbohydrate per serving.




Buttermilk Pecan Chicken

    Buttermilk Pecan Chicken
  • 1 cup buttermilk
  • 1 large egg
  • 1/2 cup Atkins or Low Carb Chef Bake Mix
  • 1/4 cup whey protein
  • 1/4 cup vital wheat gluten
  • 1 tbsp. salt
  • 1 tbsp. paprika
  • 1/8 tsp. pepper
  • 1 cup ground pecans
  • 1/4 cup sesame seeds
  • 2 cut up fryers (chickens)
  • 1/2 cup light olive oil
  • 1/4 cup finely chopped pecans
Preheat oven to 375F.

Whisk together buttermilk and egg in a small bowl until blended. Set aside.

In a medium bowl, stir together bake mix, whey protein, vital wheat gluten and next 5 ingredients. Dip chicken pieces in buttermilk mixture; then dredge in bake mix-pecan mixture.

Quicly dip in oil and drain. Place skin side up in a large roasting pan; sprinkle with chopped pecans. Bake at 350 for 1 hour and 30 minutes.

Makes 6 servings — 4.2 effective grams of carbohydrate per serving.




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