Hot Crunchy Chicken

Title:
Hot Crunchy Chicken

Yield:
4 Servings

Categories:
Epona,
Chicken,
Spicy




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






 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 
on Aug 1,


 9