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2 pound Chicken Breast
1 cup Vegetable Oil
3 tablespoon Dijon Mustard
½ teaspoon Salt
¼ teaspoon Black Pepper
½ teaspoon Paprika
1 cup Pecans, Ground
½ cup Cornmeal, Yellow
Heat oven to 400f. Pound the chicken breast halves to an even thickness. Pour half of the oil into a 9-by-13-inch baking dish, and heat it in the hot oven 10 minutes. Combine the remaining oil with the mustard, salt, pepper and paprika in a shallow bowl, and mix well.
Combine the pecans and cornmeal on a sheet of wax paper. Dip the chicken pieces in the seasoned oil, and then in the nut mixture. Remove the pan from the oven, and place the chicken pieces in the pan. Bake 10 minutes, then turn with tongs, and bake an additional 15 minutes. Drain and serve .
1 cup Vegetable Oil
3 tablespoon Dijon Mustard
½ teaspoon Salt
¼ teaspoon Black Pepper
½ teaspoon Paprika
1 cup Pecans, Ground
½ cup Cornmeal, Yellow
Heat oven to 400f. Pound the chicken breast halves to an even thickness. Pour half of the oil into a 9-by-13-inch baking dish, and heat it in the hot oven 10 minutes. Combine the remaining oil with the mustard, salt, pepper and paprika in a shallow bowl, and mix well.
Combine the pecans and cornmeal on a sheet of wax paper. Dip the chicken pieces in the seasoned oil, and then in the nut mixture. Remove the pan from the oven, and place the chicken pieces in the pan. Bake 10 minutes, then turn with tongs, and bake an additional 15 minutes. Drain and serve .