Monthly Archives: April 2013

Pecan Chicken

4 tbsp (1/2 stick) butter
1 cup buttermilk
1 egg, lightly beaten
1 cup fresh ground whole wheat flour
1 cup ground pecans
1/2 tbsp salt
1/2 tsp paprika
1/8 tsp pepper
6 boneless Springer Mountain Chicken breasts (1 pack)

Preheat oven to 350F. Melt butter in 10×15 inch baking pan. In shallow dish, combine buttermilk and egg. In another dish, combine flour, pecans, salt, paprika, and pepper. Dip chicken in buttermilk mixture, then in flour. Place chicken in melted butter. Turn to coat. Sprinkle with pecan halves. Bake about one hour, or until internal temperature is 165F.