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    You are in: Home / Recipes / Southern Pecan crusted Chicken with Mustard sauce Recipe
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    Southern Pecan crusted Chicken with Mustard sauce

    Average Rating:

    3 Total Reviews

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    • on April 14, 2003

      Excellent mock "fried chicken" recipe. We loved the crispy texture and the kick of the cayenne. I would suggest doubling the pecan mixture because this was only enough for 2 chicken breasts to be thoroughly covered. Due to my stepson's possible nut allergy, I made him a separate batch substituting saltines for the pecans and omitting the parsley--it was also yummy! And he loved the dipping sauce, which proves it's a real kid pleaser. I served the chicken with Tebo's deviled green beans and buttermilk cornbread. Thanks for this delicious recipe.

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    • on September 18, 2003

      My DS and I really loved this recipe, but it wasn't quite such a big hit with the rest of my family. They didn't like the dipping sauce. I had to use plain yogurt because DH doesn't like sour cream. When I make this again, I'll make the mustard sauce for me and DS...then another sauce for the rest of the family.

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    • on August 18, 2007

      Outstanding recipe, Derf! I didn't watch it carefully and it cooked faster than I expected. Delicious sauce with the yummy tender chicken. Made for Derf's Recovery Cook-a-Thon!

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    Nutritional Facts for Southern Pecan crusted Chicken with Mustard sauce

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 418.1
     
    Calories from Fat 262
    62%
    Total Fat 29.2 g
    44%
    Saturated Fat 5.1 g
    25%
    Cholesterol 132.0 mg
    44%
    Sodium 591.2 mg
    24%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 1.5 g
    6%
    Protein 29.9 g
    59%

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