Pecan Chicken

Pecan Chicken (or Walnut)

1 cup flour

1 cup ground pecans (or walnuts)

1/4 cup sesame seeds

1 Tablespoon paprika

1 1/2 teaspoons salt

1/8 teaspoon black pepper

1 egg, beaten

1 cup buttermilk *

8 (5-once) boneless, skinless chicken breast

1/3 cup butter or margarine

1/4 coarsely chopped pecans (or walnuts)

** buttermilk can be made by adding 1 Tablespoon lemon juice or vinegar to a cup of milk and let sit for 5 minutes

Preheat oven to 350 degrees

Combine flour, ground nuts, sesame seeds, paprika, salt and pepper.

Mix together egg and buttermilk.

Allow chicken to soak in egg mixture for 5 min on both sides.

Coat well in flour mixture.

Melt butter in baking dish.

Place breasts in dish, turning once to coat with butter.

Sprinkle with coarsely chopped nuts.

Bake at 350 degrees for 30 minutes. Do not overcook.

Serve with Cream sauce, if desired.

Adding a simple recipe for a Cream Sauce:

Cream Sauce:

4 tablespoons margarine

4 tablespoons flour

2 cups milk

1 packet (or cube) chicken bullion

In a saucepan over medium heat, melt butter.

Add flour and stir until the butter and flour are well combined.

Pour in milk, stirring constantly as it thickens.

Stir in chicken bullion.

My family loved this recipe! The chicken was so moist and flavorful and left you scraping up all the bits of crust from the dish.. :)