Recipe by Wife2uRick
This recipe was in The Columbus Dispatch several years ago, submitted by a reader. She wrote that it was from the Inn at Honey Run in Millersburg, OH. I made it also, and it is really good as stated by the latest reader who posted it... Hope you enjoy it too!
Top Review by Khuonger
Great ingredients but turned out bland. I don't think it was horrible, but it needed a little more zing - and I could tell when I made the "crust". I chopped fresh sage and added a little more pepper but it still needed more. I think it actually would be very good if a little brown sugar was thrown in the crust and also served with gravy. I'll try it one more time.
- nonstick cooking spray
- 1⁄2 cup buttermilk
- 1 egg, beaten
- 1⁄2 cup flour
- 1⁄2 cup finely chopped pecans
- 1 teaspoon sesame seeds
- 1 1⁄2 teaspoons paprika
- 1 teaspoon salt
- 1 pinch black pepper
- 6 chicken breasts (with or without bones)
- 1⁄4 cup coarsely chopped pecans
- 1⁄4 cup margarine, melted
Directions See How It's Made
- Preheat oven to 375 degrees. Coat a 13-by-9-by-2-inch pan with cooking spray.
- Mix buttermilk and egg in small bowl. Combine flour, 1/2 cup finely chopped pecans, sesame seeds, paprika, salt and pepper in a medium bowl.
- Dip chicken in buttermilk mixture then coat with flour mixture. Place in prepared pan. Scatter coarsely chopped pecans over. Pour margarine over.
- Cover and bake 20 minutes. Uncover and bake 10 minutes longer for boneless chicken and 30 minutes longer for bone-in, until the chicken is cooked through and golden brown.
- PER SERVING: 368 calories; 32 g protein; 11 g carbohydrates; 22 g fat (3 g saturated); 105 mg cholesterol; 590 mg sodium; 2 g fiber.