Thursday, November 10, 2022

Pecan Chicken with Maple Pecan Sauce #ImprovCookingChallenge

Chicken breasts dredged in pecan meal and baked to a deep brown and served with a Maple Pecan sauce.  Delicious!!

Pecan Chicken

It's time for the Improv Cooking Challenge.......
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Each month a group of us get together to share a recipe that contains the same 2 ingredients.  It is fun seeing the creative ways that 2 ingredients can be combined.  This month's ingredients are Chicken and Nuts.  Let's see what everyone made.........

Pecan Chicken pin

The photos of this dinner does not do it justice.  Brown foods are difficult to photograph beautifully but the taste is superb.  This dinner is easy enough for a weeknight dinner but fancy enough to serve to guests.  

The Teen had some friends for dinner and my Marina and Little Miss M joined us as well.  They were all very sceptical until their first bite.  I served it up with Cheesy Potatoes, Roasted Butternut Squash and Steamed Green Beans.  One of the Teen's friends asked if she could have a plate to take home to her Grandpa.  I'd say that was a nice compliment.

Entrees, Chicken, Pecans, Maple, Sauces
Entrees, Chicken
Yield: 8 servings
Author: Wendy Klik
Pecan Chicken with Maple Pecan Sauce

Pecan Chicken with Maple Pecan Sauce

Chicken breasts dredged in pecan meal and baked to a deep brown and served with a Maple Pecan sauce. Delicious!!
Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M


  • 3-4 lbs Boneless, Skinless Chicken Breasts, cut into 8 portions
  • 3/4 c. buttermilk
  • 1 egg
  • salt and pepper, to taste
  • 2 c. pecan meal
  • 1/3 c. ritz cracker crumbs
  • 1/3 c. dark brown sugar
  • 1/3 c. maple syrup
  • 1/3 c. water
  • 1 t. Tamari
  • 1 T. cornstarch
  • juice of 1/2 lemon
  • 1/3 cup, pecan halves, coarsely chopped


  1. Combine the buttermilk, egg, salt and pepper in a shallow bowl.
  2. Combine the pecan meal and cracker crumbs in a second shallow bowl.
  3. Dredge the chicken pieces in the buttermilk mixture and then in the pecan mixture.
  4. Place into a baking dish that has been treated with cooking spray and bake in a preheated 375* oven for 45-60 minutes, until an internal temperature of 165* is reached.
  5. Meanwhile, combine the brown sugar, syrup, water, tamari,lemon juice and cornstarch in a small sauce pan over med high heat. Bring to a boil and cook stirring until sugar is melted. Stir in the pecans and keep warm (or rewarm) before pouring onto the chicken before serving.


Adapted from a recipe found at

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