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"Those who forget the pasta are condemned to reheat it."--Unknown

BUTTERMILK PECAN CRUSTED CHICKEN Recipe

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This recipe for BUTTERMILK PECAN CRUSTED CHICKEN is from KOOKING IN KAREN'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 SKINLESS, BONELESS CHICKEN BREASTS
1 STICK OLEO
1 CUP FLOUR
1 CUP PECANS, GROUND
1/4 CUP SESAME SEEDS
1 TBSP PAPRIKA
1 TSP SALT
1/4 TSP PEPPER
1 EGG, BEATEN
1 CUP BUTTERMILK
1/4 CUP PECANS, CHOPPED
Directions:
Directions:
MELT OLEO IN A 9X13 BAKING DISH. SET ASIDE. COMBINE FLOUR AND NEXT 5 INGREDIENTS. COMBINE EGG AND BUTTERMILK. DIP CHICKEN IN EGG MIXTURE AND DREDGE IN FLOUR MIXTURE, COATING WELL. PLACE IN BAKING DISH. TURNING ONCE TO COAT WITH OLEO. SPRINKLE WITH PECANS. BAKE AT 350º FOR 30 MINUTES OR UNTIL DONE.
Personal Notes:
Personal Notes:
TO GROUND THE PECANS YOU CAN USE A FOOD PROCESSOR OR PUT THEM IN A ZIPLOC, PRESS OUT ALL THE AIR AND CRUSH FINE WITH A ROLLING PIN. AND, I DIDN'T HAVE SESAME SEEDS SO I OMITTED THEM.

 

 

 

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