Pecan Baked Chicken
1/2 cup finely chopped pecans
1/2 cup soft breadcrumbs
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup buttermilk
2 lbs skinless chicken parts, with our without bones
Preheat oven to 400° F. On a plate, mix together the pecans, breadcrumbs, salt and pepper. Pour the buttermilk into a bowl. Thoroughly coat the chicken with buttermilk. Roll chicken in pecan mixture. Gently shake off the excess. Place chicken pieces in a casserole or baking pan. Bake, uncovered, for 20 to 45 minutes depending on the thickness of the chicken.
Yield: 4 servings
Source: 1,000 Lowfat Recipes by Terry Blonder Golson
Submitted by Tae Bo Master
Low-Fat Dishes
Poultry Dishes
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