Spicy Pecan Popcorn Chicken

Spicy Pecan Popcorn Chicken

Spicy Pecan Popcorn Chicken

This recipe, Spicy Pecan Popcorn Chicken, these spicy and crunchy chicken nuggets are paired with a quick, creamy ranch dip.  If you can’t find coarse breadcrumbs, substitute Grape-Nuts cereal instead.


Spicy Pecan Popcorn Chicken Recipe


Spicy Pecan Popcorn Chicken

Canola oil cooking spray

¾ cup coarse dry whole-wheat breadcrumbs or Grape-Nuts cereal

½ cup pecan pieces

2 Tbsp. chili powder

¼ tsp. salt

1 egg white

1 Tbsp. water

1 lb. boneless, skinless chicken breast, cut into 1-inch cubes

¼ cup low-fat mayonnaise

¼ cup low-fat buttermilk or milk

1 tsp. dried dill or 1 Tbsp. fresh

½ tsp. garlic powder


Preheat oven to 450 F.  Thoroughly coat a wire rack with cooking spray and set on a foil-lined baking sheet.

Combine breadcrumbs or cereal, pecans, chili powder and salt in a food processor; process until the pecans are finely chopped and the chili powder is mixed throughout, about 1 minute.  Transfer the mixture to a shallow dish.

Whisk egg white and water in a second shallow dish.  Add chicken and turn to coat, then dredge in the pecan mixture, turning to coat evenly.  Shake off excess.   (Discard any remaining egg and pecan mixture.)   Place the chicken on the prepared rack and thoroughly coat with cooking spray.

Bake the chicken until no longer pink in the center, about 15 minutes.

Meanwhile, whisk mayonnaise, buttermilk (or milk), dill and garlic powder in a small bowl.  Serve the chicken with the dip.

4 servings


(Recipe for Spicy Pecan Popcorn Chicken, Diabetic Connect, 2015)


Pecan-Crusted Chicken

Pecan-Crusted Chicken

Pecan-Crusted Chicken


This recipe, Pecan-Crusted Chicken, coats tender chicken breast with a buttery pecan, which is flavored with spicy chipotle and zesty orange.  Serve with a spinach salad.


Pecan-Crusted Chicken Recipe


Pecan-Crusted Chicken

4 boneless, skinless chicken breast, (1 to 1 ¼ lbs.), trimmed

½ cup pecan halves or pieces

¼ cup plain dry breadcrumbs

1 ½ tsp. freshly grated orange zest

½ tsp. salt

¼ tsp. ground chipotle pepper (Chipotle peppers are dried, smoked jalapeno peppers.

Ground chipotle can be found in the specialty spice section of most supermarkets)

1 large egg white

2 Tbsp. water

1 Tbsp. canola oil, divided


Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even ¼ inch thickness.

Place pecans, breadcrumbs, orange, salt and ground chipotle in a food processor and pulse until the pecans are finely ground.  Transfer the mixture to a shallow dish.  Whisk egg white and water in a shallow dish until combined.  Dip each chicken breast in the egg white mixture, and then dredge both sides in the pecan mixture.

Heat 1 ½ teaspoon oil in a large nonstick skillet heat.  Add half the chicken and cook until browned on the outside and no longer PINK in the middle, 2 to 4 minutes per side.  Transfer to a plate and cover to keep warm.  Carefully wipe out the pan with a paper towel and add the remaining oil.  Cook the remaining chicken, adjusting the heat as needed to prevent scorching.  Serve immediately.     4 serving


(Recipe for Pecan-Crusted Chicken, Diabetic Connect, 2015)


Lemon Twist Cookie

Lemon Twist

Lemon Twist

My mother-in-law, Marie Shea, was a Great baker, everything she made was as if it had come out of machine.  Because EVERYTHING was the size, no matter what she was baking.  I tried making her Lemon Twist – – and gave up 26 years ago.

Lemon Twist Cookie Recipe

Lemon Twist

1/3 cup margarine, softened

¾ cup sugar

1 egg

1 egg yolk

1 tsp. grated lemon peel

 2 cups flour

¼ tsp. salt

1 egg white slightly beaten


Cream margarine and sugar thoroughly.  Mix in egg, egg yolk and lemon peel; mix well.  Then mix together flour and salt; add to mixture.

Shape pieces of dough into balls; size of a walnut.  Roll each piece into 8” lengths and twist.

Place on greased cookie sheet; then brush with egg white.

Bake on 350 F. and bake 8 to 10 minutes.

** I found a picture, and used it for the Lemon Twist – but they don’t come close to my mother-in-law’s cookies.  Her cookies were all the same size, and narrow. ** 

(Recipe for the Lemon Twist Cookie came from Marie Shea, 1990.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.