Pecan Crusted Chicken Drumettes With Dried Cherry Salsa

This recipe is on my New Year's Eve menu and I can't wait to try it! It was printed in the BH&G Appetizers publication.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 2  cups pecans, ground
• 1⁄2 cup all-purpose flour
• 2  tablespoons yellow cornmeal
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 4  ounces evaporated milk
• 22  chicken drummettes, washed and dried
• 1⁄4 cup butter, melted
• 1⁄2 cup dried cherries
• 1⁄2 cup  cherry jam
• 2  teaspoons red wine vinegar
• 1  scallion, minced
• 1⁄2  jalapeno pepper, minced
• 1  teaspoon lime zest

Directions

1. Preheat oven to 400 degrees.
2. Make the salsa by combining the last 6 ingredients in a food processor. Cover and pulse until nearly smooth.
3. Let stand at room temperature for at least 30 minutes. Or refrigerate, covered, for several days and then bring to room temperature before serving.
4. Grease a large baking pan, or cover with parchment paper.
5. Combine the pecans, flour, cornmeal, salt and pepper in a shallow dish or pie plate.
6. Pour can of evaporated milk in a second dish or pie plate.
7. Dip drumettes in milk and then in the pecan mixture, coating well.
8. Arrange the chicken in the prepared baking pan and drizzle with the melted butter.
9. Bake for 30 - 35 minutes, until the chicken is no longer pink.
10. Serve with the salsa.
11. Dip the drumettes.