Yield: 1 servings
|1 cup||Nuts, finely chopped (pecans, walnuts, pistachios, etc)|
|1 tablespoon||Vegetable oil|
Dip the chicken in the binder, then dredge it in the coating.
Refrigerate the coated chicken for 20 minutes before cooking to help the coating adhere. Coated chicken breasts are best sauted.
Makes enough for 2 whole chicken breasts.
Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95