Pecan Chicken




One of my favorite tv shows is Duck Dynasty, and my mother-in-law bought me the book, Miss Kay's Duck Commander Kitchen by Kay Robertson with Chrys Howard. This recipe is from this book!

Note: This dish is very sweet!!

Ingredients 
2 cups finely chopped pecans
1 stick melted butter for pecans
1 1/2 lbs skinless, bonesless chicken breasts, cut crosswise into 1/2-inch wide strips
1 1/2 tsp Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning ( I made mine own from spices I had at home: http://allrecipes.com/Recipe/Cajun-Spice-Mix-2/ )
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
3/4 stick ( 6 Tbs) butter for chicken
1/3 cup olive oil
1/3 cup packed brown sugar ( dark or light)
1/3 cup maple syrup

Cookie sheet, large skillet, 9x13-inch casserole dish

Directions (makes 8-12 servings)

 Preheat the oven to 250 degrees.

1. Arrange the pecans in a single layer on a cookie sheet. Add butter to the top of the pecans. Bake for 15 minutes, until lightly crisped.  ( Keep a close eye on them, because they can burn quickly!)

2. Lay the chicken out flat and season with cajun seasoning, salt, pepper, and garlic powder.

3. In a large skillet, melt 6 tablespoons of butter with the olive oil on high heat. Add the chicken and cook until lightly browned, about 2 minutes per side. Transfer the chicken to the casserole dish.

4. Add the sugar and syrup to the skillet and cook for 1 minute, until the sugar melts. Add the pecans and cook for another minute. Pour over the chicken.

5. Cover the casserole with a lid or foil and bake for 12-15 minutes, until the chicken is cooked through. Use a fork to test. ( The juices should be clear.) Tip: The pecans will burn, so watch it carefully.
                                                                     

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