Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Skinless, boneless chicken breasts |
| ¾ cup | Pecans |
| ½ cup | Flour |
| ½ cup | Yellow cornmeal |
| 2 teaspoons | Paprika |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper |
| 1 teaspoon | Cayenne pepper |
Rinse chicken well, and pat dry. Chop the pecans fine in food processor (be care ful not to over-process). Combine pecans with the rest of the ingredients in a shallow bowl and mix well. In another shallow bowl, melt 1 Tbl. butter. Dredge chicken first in butter, then in dry mixture. Coat well, shaking off any excess. Bake in a shallow pan at 375 degrees for 30 minutes (longer if you like dried out chicken). Spread with a dab of Honey Pecan Butter (in a food processor, combine 4 Tbl. butter,½ C. of pecans, and2 Tbl. honey. Process to blend). Serve immediately. 4 portions. This is also a very liberal adaptation of the original recipe, which was deep-fried.
From the "New Basics Cookbook". * The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@...> on Aug 1, 9