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