| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polkadot, Epona, Chicken, Spicy | 4 | Servings | |
INGREDIENTS
| 4 | Skinless, boneless chicken breasts | |
| 3/4 | c | Pecans |
| 1/2 | c | Flour |
| 1/2 | c | Yellow cornmeal |
| 2 | ts | Paprika |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 1 | ts | Cayenne pepper |
INSTRUCTIONS
Rinse chicken well, and pat dry. Chop the pecans fine in food processor (be care ful not to over-process). Combine pecans with the rest of the ingredients in a shallow bowl and mix well. In another shallow bowl, melt 1 Tbl. butter. Dredge chicken first in butter, then in dry mixture. Coat well, shaking off any excess. Bake in a shallow pan at 375 degrees for 30 minutes (longer if you like dried out chicken). Spread with a dab of Honey Pecan Butter (in a food processor, combine 4 Tbl. butter,1/2 C. of pecans, and2 Tbl. honey. Process to blend). Serve immediately. 4 portions. This is also a very liberal adaptation of the original recipe, which was deep-fried. From the "New Basics Cookbook". * The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <[email protected]> on Aug 1, 9
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