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1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions

Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion. serves 8

Bourbon chicken is a cajun dish that is extremely tasty. If you are looking for a great Southern meal you found it. Below is a recipe for a classic bourbon chicken recipe.

1/2 cup(s) , Soy Sauce
1/2 cup(s) , Brown Sugar
1/2 teaspoon(s) , Garlic Powder
1 teaspoon(s) , Ground Ginger
2 tablespoon(s) , Dried Minced Onion
1/2 cup(s) , Bourbon Whiskey
1 pound(s) , Chicken Leg and Thighs Cut in pieces
2 tablespoon(s) , White Wine

In a large bowl, combine soy sauce, brown sugar, garlic powder, ginger, onion and bourbon; stir until sugar has dissolved. Add chicken and stir to coat. Cover and refrigerate for several hours or overnight.

Place chicken and the marinade in an 8 x 8 inch glass baking dish and bake in a preheated 350°F. oven for 45 minutes, basting every 10 minutes with pan juices. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat over medium heat and add white wine. Stir and add chicken. Serve immediately with pan juices over cooked rice.

This is a Jim Beam version of a classic southern dish. You will be amazed at how tasty this Jim Beam bourbon chicken recipe is.

2 pound(s) , Boneless Chicken Breasts
1 cup(s) , Jim Beam Bourbon
1/2 cup(s) , Dark Brown Sugar
1 cup(s) , Ketchup
1/2 teaspoon(s) , Liquid Smoke
2 teaspoon(s) , Worcestershire Sauce
1/4 cup(s) , White Vinegar
1 tablespoon(s) , Lemon Juice
4 large , Garlic Cloves Minced
1/2 teaspoon(s) , Dry Mustard
0 to taste , Salt and Pepper

Combine Bourbon, sugar, ketchup,liquid smoke, sauce, lemon juice, garlic, salt and pepper and brush chicken with thin coating of glaze and place on grill. Continue to baste while turning chicken. Cook for 15 minutes or until no pink remains.