| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Low-fat buttermilk |
| 1 | T | Minced garlic |
| 2 | t | Grated fresh ginger |
| 1 | t | Ground cumin |
| 1 | t | Salt |
| 4 | Chicken breast halves, skin | |
| removed | ||
| 1/2 | c | Dry unseasoned bread crumbs |
| 1/4 | c | Pecan halves, finely ground |
INSTRUCTIONS
In sealable plastic bag combine buttermilk, garlic, ginger, cumin and salt. Add chicken. Shake to coat. Seal bag. Refrigerate 8 hours or overnight, turning occasionally. Heat oven to 425°. In flat dish combine bread crumbs, pecans. Lift chicken from marinade and place meat side down, in crumbs to coat. Place, coated side up, in nonstick baking pan. Discard marinade. Bake, uncovered, 20 minutes. Reduce to 350°. Bake 15-20 minutes, until not pink near bone. Recipe by: Family Circle - 9/16/97 Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Sep 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 77
Total Fat: 8.9g
Cholesterol: 76.8mg
Sodium: 742.9mg
Potassium: 411mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: 4.7g
Protein: 30.6g