Ingredients
-
2
-
1/2
-
2
-
1/2
-
1/2
-
4
-
22
-
1/4
-
1/2
-
1/2
-
2
-
1
-
1/2
-
1
-
Directions
Pecan Crusted Chicken Drumettes With Dried Cherry Salsa, This recipe is on my New Year’s Eve menu and I can’t wait to try it! It was printed in the BH&G Appetizers publication , This is a winner! used enough strips of chicken breast to approximate the amount of drummettes, & went from there, following the recipe right down-the-line I liked the mix of jalapeno & cherry flavors [oh, yes, I added another 1/4 cup of dried cherries]& everything turned out just GREAT! Thanks so much for the recipe ~ it’s in my files permanently!, This recipe is on my New Year’s Eve menu and I can’t wait to try it! It was printed in the BH&G Appetizers publication
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Make the Salsa by Combining the Last 6 Ingredients in a Food Processor. Cover and Pulse Until Nearly Smooth. |
|
3
Done
|
Let Stand at Room Temperature For at Least 30 Minutes. or Refrigerate, Covered, For Several Days and Then Bring to Room Temperature Before Serving. |
|
4
Done
|
Grease a Large Baking Pan, or Cover With Parchment Paper. |
|
5
Done
|
Combine the Pecans, Flour, Cornmeal, Salt and Pepper in a Shallow Dish or Pie Plate. |
|
6
Done
|
Pour Can of Evaporated Milk in a Second Dish or Pie Plate. |
|
7
Done
|
Dip Drumettes in Milk and Then in the Pecan Mixture, Coating Well. |
|
8
Done
|
Arrange the Chicken in the Prepared Baking Pan and Drizzle With the Melted Butter. |
|
9
Done
|
Bake For 30 - 35 Minutes, Until the Chicken Is No Longer Pink. |
|
10
Done
|
Serve With the Salsa. |
|
11
Done
|
Dip the Drumettes. |
