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Buttermilk Pecan Chicken Recipe

Buttermilk Pecan Chicken Recipe

"My family enjoys chicken and always asks me to bake it this way," explains Julie Jahn of Decatur, Indiana. "Sometimes I like to give this dish kid appeal by cutting the chicken into strips before coating with the nut mixture."
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:6 servings

Ingredients

  • 1 cup ground pecans
  • 1/4 cup sesame seeds, optional
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 cup all-purpose flour
  • 1/2 cup buttermilk
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter, melted
  • 18 pecan halves

Directions

  • 1. In a shallow bowl, combine the pecans, sesame seeds if desired, paprika, salt and pepper. Place flour and buttermilk in separate bowls. Coat chicken with flour, dip in buttermilk, then coat with pecan mixture.
  • 2. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Top each with three pecan halves. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 170°. Yield: 6 servings.

Nutritional Facts

1 serving (1 each) equals 429 calories, 25 g fat (5 g saturated fat), 84 mg cholesterol, 911 mg sodium, 21 g carbohydrate, 3 g fiber, 32 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.