| 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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