| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Appetizers, Poultry | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Flour, all-purpose |
| 1 | c | Pecans — chopped |
| 1 | tb | Dried oregano |
| 2 | ts | Ground cumin |
| 1 | ts | Dried thyme |
| 1/2 | ts | Cayenne pepper |
| Salt — to taste | ||
| 12 | tb | Unsalted butter |
| 4 | Whole chicken breasts | |
| Without skin — boned | ||
| (cut into 1" pieces) |
INSTRUCTIONS
Combine the flour, pecans, oregano, cumin, thyme, cayenne, and salt to taste in a shallow dish. Melt 6 tablespoons of the butter in a small saucepan. Dip each chicken piece first in the butter, then in the flour mixture to coat well. Melt 3 tablespoons of the remaining butter in a large skillet over medium heat. Add half the chicken pieces and saute until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining 3 tablespoons of butter and the chicken. Serve the chicken morsels with toothpicks and your favorite mustard for dipping. Recipe By : The Silver Platter Good Times Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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