| 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 <lisa@gaf.com> on Aug 1,
9
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