Hot Crunchy Chicken

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Title: Hot Crunchy Chicken
Categories: Polkadot, Epona, Chicken, Spicy
Yield: 4 Servings

4 Skinless, boneless chicken
-breasts
3/4 c Pecans
1/2 c Flour
1/2 c Yellow cornmeal
2 ts Paprika
1 ts Salt
1 ts Black pepper
1 ts Cayenne pepper

Rinse chicken well, and pat dry. Chop the pecans fine in food
processor (be care ful not to over-process). Combine pecans with the
rest of the ingredients in a shallow bowl and mix well. In another
shallow bowl, melt 1 Tbl. butter. Dredge chicken first in butter,
then in dry mixture. Coat well, shaking off any excess. Bake in a
shallow pan at 375 degrees for 30 minutes (longer if you like dried
out chicken). Spread with a dab of Honey Pecan Butter (in a food
processor, combine 4 Tbl. butter,1/2 C. of pecans, and2 Tbl. honey.
Process to blend). Serve immediately. 4 portions. This is also a
very liberal adaptation of the original recipe, which was deep-fried.
From the "New Basics Cookbook".

* The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA

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