Oven Fried Pecan Cornmeal Chicken
Yield
6 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken breasts
|
|
| 1 | cup |
vegetable oil
|
|
| 3 | tablespoons |
dijon mustard
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | cup |
pecans
finely grounded |
|
| ½ | cup |
cornmeal
yellow |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken breasts
|
|
| 237 | ml |
vegetable oil
|
|
| 45 | ml |
dijon mustard
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
paprika
|
|
| 237 | ml |
pecans
finely grounded |
|
| 118 | ml |
cornmeal
yellow |
|
Directions
Heat the oven to 400℉ (200℃).
Pound the chicken breast halves to an even thickness.
Pour ½ cup of the oil into a 9-by-13-inch baking dish , and heat it in the hot oven for 10 minutes.
Combine the remaining oil with the mustard, salt, pepper and paprika in a shallow bowl, and mix well.
Combine the pecans and cornmeal on a sheet of wax paper.
Dip the chicken pieces in the seasoned oil, and then in the nut mixture.
Remove the pan from the oven, and place the chicken pieces in the pan.
Bake for 10 minutes, then turn with tongs, and bake for an additional 15 minutes.
Drain on paper towels, and serve immediately.
