| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | All newly t, Appetizers, Poultry | 24 | Servings | |
INGREDIENTS
| 6 | Skinned and boned chicken breast halves | |
| 1 | c | All purpose flour |
| 1 | c | Pecans; toasted and ground |
| 1/4 | c | Sesame seeds |
| 1 | tb | Paprika |
| 3/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | lg | Egg; lightly beaten |
| 1 | c | Buttermilk |
| 1/3 | c | Butter or margarine; melted |
| Garnishes: lettuce; lemon slices |
INSTRUCTIONS
Cut each chicken breast half into 4 strips. Combine flour and next 5 ingredients; set aside. Combine egg and buttermilk. Dip chicken strips into buttermilk mixture, and dredge in flour mixture. Pour butter into a 15x10x1 inch jellyroll pan; add chicken, turning to coat. Bake at 375 for 30 minutes; drain. Garnish, if desired. Yield 24 appetizer servings. Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997
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