"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Pecan Crusted Chicken, by Karylon Alford, is from KAYS RECIPES,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups finely chopped pecans 1 tbsp. salt 2 egg whites 4 chicken breast skinned and boned
Soak chicken in salt water. Beat egg whites with fork just until foamy. Dip both sides of chicken in egg: dredge in pecans. Place chicken on lightly greased baking sheet. Bake at 400º for 20 to 25 minutes or until chicken is well done.
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