Description
Boneless chicken breasts are covered in a pecan praline glaze. The Creole seasoning cuts back some of the sweetness. Dark Karo® syrup can be used in place of the maple syrup if that’s what you have.
Ingredients
- 2 cups all-purpose flour
- 1 pound skinless, boneless chicken breast halves – cut into strips
- 1 egg, beaten
- 1 cup vegetable oil for frying
- ½ cup butter
- 1 cup brown sugar
- 1 cup maple syrup
- ½ cup chopped pecans
- 2 teaspoons Creole seasoning
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a casserole dish.
- Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
- Dip floured chicken in the egg and again coat with flour.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside
- about 5 minutes per side; drain on a paper towel-lined plate.
- Melt butter in a saucepan over medium heat and stir in brown sugar
- maple syrup
- pecans
- and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
- Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
- Bake in the preheated oven until sauce is bubbling
- 10 to 15 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6