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 By fatfree-request@fatfree.com on Jun 16, 1997

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