Ingredients
-
-
1/2
-
1
-
1/2
-
1/2
-
1
-
1 1/2
-
1
-
1
-
6
-
1/4
-
1/4
-
-
-
Directions
Buttermilk Pecan Chicken Breasts, This recipe was in The Columbus Dispatch several years ago, submitted by a reader She wrote that it was from the Inn at Honey Run in Millersburg, OH I made it also, and it is really good as stated by the latest reader who posted it Hope you enjoy it too!, Great ingredients but turned out bland I don’t think it was horrible, but it needed a little more zing – and I could tell when I made the crust I chopped fresh sage and added a little more pepper but it still needed more I think it actually would be very good if a little brown sugar was thrown in the crust and also served with gravy I’ll try it one more time , This recipe was in The Columbus Dispatch several years ago, submitted by a reader She wrote that it was from the Inn at Honey Run in Millersburg, OH I made it also, and it is really good as stated by the latest reader who posted it Hope you enjoy it too!
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. Coat a 13-by-9-by-2-Inch Pan With Cooking Spray. |
|
2
Done
|
Mix Buttermilk and Egg in Small Bowl. Combine Flour, 1/2 Cup Finely Chopped Pecans, Sesame Seeds, Paprika, Salt and Pepper in a Medium Bowl. |
|
3
Done
|
Dip Chicken in Buttermilk Mixture Then Coat With Flour Mixture. Place in Prepared Pan. Scatter Coarsely Chopped Pecans Over. Pour Margarine Over. |
|
4
Done
|
Cover and Bake 20 Minutes. Uncover and Bake 10 Minutes Longer For Boneless Chicken and 30 Minutes Longer For Bone-in, Until the Chicken Is Cooked Through and Golden Brown. |
|
5
Done
|
Per Serving: 368 Calories; 32 G Protein; 11 G Carbohydrates; 22 G Fat (3 G Saturated); 105 Mg Cholesterol; 590 Mg Sodium; 2 G Fiber. |
