Pecan Crusted Oven Broiled Chicken Breasts
Instructions
1. Wash chicken pieces and trim off of all excess fat, gristle, etc. Set aside.
2. Place 1/2 cup flour in a gallon-sized zip-lock plastic bag, and set aside.
3. Combine buttermilk and egg in a small bowl, and set aside.
4. Place 1 cup ground pecans, 3/4 cup dry breadcrumbs, 1 1/2 teaspoons salt, 2 teaspoons paprika, and a dash of ground black pepper in a separate gallon-sized zip-lock plastic bag, and set aside.
5. Now, take each chicken breast, put it in the bag of flour, and shake it, until completely covered.
6. Next, dip the floured chicken into the buttermilk/egg mixture, and let it drain on a large plate.
7. Continue until all pieces of chicken are coated with flour, and the buttermilk mixture and are draining on the plate.
8. Now, place each drained chicken breast, one at a time, into the seasoned pecan/breadcrumb mixture, and shake well to coat completely.
9. Place each coated chicken breast on a broiler pan that has been sprayed with cooking oil. (I also cover my pan with aluminum foil for an easy clean-up, and I cut slits in the foil on top to let fat drip through to the bottom broiling pan.)
10. After all pieces of coated chicken are on the broiler pan, drizzle 1 stick of melted margarine over the top.
11. Place in a 350-degree oven for 30 to 40 minutes, or until done.
12. The chicken breasts will be done when you cut into the center of them, and the meat is white.
