Oven-Fried Pecan Corn Meal Chicken

• 2 lb. boneless, skinless chicken breast halves (20)
• 1 c. vegetable oil
• 3 Tbsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. paprika
• 1 c. ground pecans
• 1/2 c. yellow corn meal

1. Pound the chicken breast halves to an even thickness.
2. Pour 1/2 cup of oil into a 9 x 13-inch baking dish and heat it in the hot oven for 10 minutes.
3. Combine the remaining oil with the mustard, salt, pepper and paprika in a shallow bowl.
4. Mix well.
5. Combine the pecans and corn meal on a sheet of wax paper.
6. Dip the chicken pieces in the seasoned oil and then in the nut mixture.
7. Remove the pan from the oven and place the chicken pieces in the pan.
8. Bake for 10 minutes, then turn with tongs and bake for an additional 15 minutes.
9. Drain on paper towels and serve immediately.
10. Serves 4 to 6.

chicken, vegetable oil, mustard, salt, black pepper, paprika, ground pecans, yellow corn meal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567305 (may not work)