Pecan Chicken
Serving Size: 6
6 skinned, boned and pounded chicken breasts
salt and pepper
6 Tbsp. butter
2 Tbsp. Dijon mustard
2 to 3 small pkg. pecans ground up
2/3 cup sour cream
1 Tbsp. mustard
Melt 6 tablespoons butter and remove from stove. Stir
in mustard. Dip chicken in butter, mustard and coat with
ground pecans. Preheat oven to 200 degrees. Melt 4 tablespoons
butter in heavy skillet. Add 2 tablespoons oil. Saute chicken
3 minutes each side. Remove and place in oven in Pyrex dish.
Bake 20 minutes at 350 degrees. Mix sour cream and mustard. When
ready to serve, place dollop of sour cream on plate and piece
of chicken on top.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/