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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My family enjoys chicken and always asks me to bake it this way, explains Julie Jahn of Decatur, Indiana. Sometimes I like to give this dish kid appeal by cutting the chicken into strips before coating with the nut mixture. Ingredients:
1 cup ground pecans |
1/4 cup sesame seeds, optional |
1 tablespoon paprika |
2 teaspoons salt |
1/8 teaspoon pepper |
1 cup king arthur unbleached all-purpose flour |
1/2 cup buttermilk |
6 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons butter, melted |
18 pecan halves |
Directions:
1. In a shallow bowl, combine the pecans, sesame seeds if desired, paprika, salt and pepper. Place flour and buttermilk in separate bowls. Coat chicken with flour, dip in buttermilk, then coat with pecan mixture.
2. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Top each with three pecan halves. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 170°. Yield: 6 servings.
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