| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Appetizers, Chicken | 16 | Servings |
INGREDIENTS
| 2 | c | Unbleached flour |
| 1 1/3 | c | Chopped pecans; chopped medium fine |
| 1 | tb | Dried oregano |
| 3 | ts | Ground cumin |
| 1 | ts | Dried thyme |
| 2/3 | ts | Cayenne pepper |
| 1 | ts | Salt; to taste |
| 1 | c | Unsalted butter |
| 11 | Boned and skinned chicken breast halves; cut into 1² pieces |
INSTRUCTIONS
Combine the flour, pecans, oregano, cumin, thyme, cayenne and salt to taste in a shallow dish. Melt 6 tbsp butter in a small saucepan. Dip each chicken piece first in the butter, then in the flour mixture to coat well. Melt 3 tbsp of the remaining butter in a large skllet over medium heat. Cook the chicken in batches, until pieces are browned on all sides and cooked through. Remove pieces from the pan when done and keep warm. Add more of the butter as needed. The cooked chicken can be stored covered in the refrigerator. Before serving, heat the chicken, wrapped in foil, at 350 for 10 minutes or heat in the microwave. Serve the chicken morsels with toothpicks and your favorite mustard for dipping. NOTES : These chicken pieces are perfect party food because they can be made in advance and reheated before serving. Serve with a variety of dipping mustards and plenty of cold beer. Recipe by: Silver Palate Good Times Cookbook Posted to TNT Recipes Digest, Vol 01, Nr 931 by Betsy Burtis <[email protected]> on Jan 12, 98
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