| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken breast |
| 1 |
c |
Vegetable oil |
| 3 |
tb |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
ts |
Paprika |
| 1 |
c |
Finely ground pecans |
| 1/2 |
c |
Yellow cornmeal |
INSTRUCTIONS
HEAT THE OVEN TO 400F. Pound the chicken breast halves to an even
thickness. Pour 1/2 cup of the oil into a 9-by-13-inch baking dish, and
heat it in the hot oven for 10 minutes. Combine the remaining oil with the
mustard, salt, pepper and paprika in a shallow bowl, and mix well. Combine
the pecans and cornmeal on a sheet of wax paper. Dip the chicken pieces in
the seasoned oil, and then in the nut mixture. Remove the pan from the
oven, and place the chicken pieces in the pan. Bake for 10 minutes, then
turn with tongs, and bake for an additional 15 minutes. Drain on paper
towels, and serve immediately. Serves 4 to 6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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