December 6, 2008

BUTTERMILK-PECAN CHICKEN

1/3 c. butter
1 c. flour
1 c. pecans, ground
1/4 c. sesame seeds
1 tbsp. paprika
1 1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
1 c. buttermilk
8 chicken breast halves, skinned and boned
1/4 c. coarsely chopped pecans


Melt butter in a 13x9x2 inch baking dish, set aside. Combine flour and next 5 ingredients. Combine egg and buttermilk. Dip chicken in egg mixture and dredge in flour mixture, coating well. Place chicken in baking dish, turning once to coat with butter. Sprinkle with chopped pecans. Bake at 350 degrees for 30 minutes.

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