Pecan oven-fried chicken

4 Servings

Ingredients

Quantity Ingredient
1½ cup Low-fat buttermilk
1 tablespoon Minced garlic
2 teaspoons Grated fresh ginger
1 teaspoon Ground cumin
1 teaspoon Salt
4 Chicken breast halves; skin removed
½ cup Dry unseasoned bread crumbs
¼ cup Pecan halves; finely ground

Directions

In sealable plastic bag combine buttermilk, garlic, ginger, cumin and salt.

Add chicken. Shake to coat. Seal bag. Refrigerate 8 hours or overnight, turning occasionally.

Heat oven to 425°. In flat dish combine bread crumbs, pecans. Lift chicken from marinade and place meat side down, in crumbs to coat. Place, coated side up, in nonstick baking pan. Discard marinade.

Bake, uncovered, 20 minutes. Reduce to 350°. Bake 15-20 minutes, until not pink near bone.

Recipe by: Family Circle - 9/16/97 Posted to EAT-L Digest by The Taillons <taillon@...> on Sep 14, 1997

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