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CATEGORY CUISINE TAG YIELD
Dairy, Meats Not, Sent 4 Servings

INGREDIENTS

1 1/2 c Low-fat buttermilk
1 T Minced garlic
2 t Grated fresh ginger
1 t Ground cumin
1 t Salt
4 Chicken breast halves, skin
removed
1/2 c Dry unseasoned bread crumbs
1/4 c Pecan halves, finely ground

INSTRUCTIONS

In sealable plastic bag combine buttermilk, garlic, ginger, cumin and
salt. Add chicken. Shake to coat. Seal bag. Refrigerate 8 hours or
overnight, turning occasionally.  Heat oven to 425°. In flat dish
combine bread crumbs, pecans. Lift  chicken from marinade and place
meat side down, in crumbs to coat.  Place, coated side up, in nonstick
baking pan. Discard marinade.  Bake, uncovered, 20 minutes. Reduce to
350°. Bake 15-20 minutes,  until not pink near bone.  Recipe by:
Family Circle - 9/16/97  Posted to EAT-L Digest  by The Taillons
<taillon@EARTHLINK.NET> on  Sep 14, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 77
Total Fat: 8.9g
Cholesterol: 76.8mg
Sodium: 742.9mg
Potassium: 411mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: 4.7g
Protein: 30.6g


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