Buttermilk Pecan Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe was in The Columbus Dispatch several years ago, submitted by a reader. She wrote that it was from the Inn at Honey Run in Millersburg, OH. Hope you enjoy it too. Ingredients:
nonstick cooking spray |
1/2 cup buttermilk |
1 egg, beaten |
1/2 cup flour |
1/2 cup finely chopped pecans |
1 teaspoon sesame seeds |
1 1/2 teaspoons paprika |
1 teaspoon salt |
1 pinch black pepper |
6 chicken breasts (with or without bones) |
1/4 cup coarsely chopped pecans |
1/4 cup margarine, melted |
Directions:
1. Preheat oven to 375 degrees. Coat a 13-by-9-by-2-inch pan with cooking spray.
2. Mix buttermilk and egg in small bowl. Combine flour, 1/2 cup finely chopped pecans, sesame seeds, paprika, salt and pepper in a medium bowl.
3. Dip chicken in buttermilk mixture then coat with flour mixture. Place in prepared pan. Scatter coarsely chopped pecans over. Pour margarine over.
4. Cover and bake 20 minutes. Uncover and bake 10 minutes longer for boneless chicken and 30 minutes longer for bone-in, until the chicken is cooked through and golden brown.
5. PER SERVING: 368 calories; 32 g protein; 11 g carbohydrates; 22 g fat (3 g saturated); 105 mg cholesterol; 590 mg sodium; 2 g fiber.
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