CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ll marinade ingredients together, except chicken, to a food processor and
Sprinkle chicken with salt and pepper; place in a greased 13x9\" baking dish.
Combine butter and the 4 tablespoons of mustard; stir well. Pour over chicken; sprinkle pecans over top.
Bake, uncovered, at 375 for 35 minutes or until chicken is done.
Remove chicken to a serving platter, reserving drippings in dish; keep warm.
Combine remaining 1 tablespoons mustard, pan drippings, and sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
To serve, pour sauce over chicken.
To toast pecan pieces, bake in 375F oven
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
Melt butter in a wide frying pan over medium heat.
Add pecans and cook, stirring often, until nuts turn a darker brown.
Drain on paper towels.
Combine Mustard Cream Dressing, cabbage, chicken, apple, pimentos, olives and celery.
Season to taste with salt.
Sprinkle pecans over top of slaw.
In medium saucepan, melt butter.
Cook celery in butter until tender.
Add bouillon cube; crush with back of spoon.
Stir in flour, salt, and poultry seasoning.
Add milk all at once.
Cook, stirring constantly, till mixture thickens and bubbles.
Stir in lemon juice, chicken, pimiento, and pecans.
Cook and stir until heated through.
Spoon over hot waffles and garnish with additional pecans, if desired.
or five minutes.
For Chicken:.
Preheat oven to 375
ntil aromatic, then add the chicken meat into the wok. Use
In large roasting pan, melt butter in 375\u00b0 oven.
Mix buttermilk with egg in a flat dish.
Combine flour, pecans, sesame seed and spices on wax paper.
Dip chicken pieces in buttermilk mixture, then coat with pecan mixture.
Place chicken, skin-side down, in melted butter.
Turn chicken to coat with butter and place skin-side up in one layer.
Place pecan half on each piece. Bake for 1 hour without turning.
Marinate chicken breasts in iced salt water for 1/2 hour.
Beat milk with honey, then add beaten eggs, salt, and fresh ground pepper.
Put egg wash in one shallow bowl, and pecan meal in another.
Dip chicken breasts in the egg wash, then in the pecan meal, patting the meal into the chicken to form a crust.
Place the chicken in a shallow baking pan that has been sprayed with cooking spray.
Bake at 375\u00b0 for 35 minutes, or until the breasts are done through.
ie plate.
Pound the chicken breasts to thin them. This
For chicken: Preheat oven to 400\u00b0F<
Melt butter in dish.
Mix buttermilk with egg in shallow dish.
Mix flour, ground pecans, paprika, salt, pepper and sesame seed in another dish.
Dip chicken in buttermilk mixture and then in flour mixture.
Place chicken, skin side down, in melted butter, then turn to coat.
Place pecan halves around chicken to bake in moderate oven at 350\u00b0 for 1 3/4 hours or until chicken is golden brown.
Garnish with tomatoes and parsley.
f one layer with Creamy Pecan Frosting.
Place second layer
range juice, stuffing crumbs and pecan pieces.
Stir just to
Melt margarine in 13 x 19 x 2-inch baking dish.
Mix buttermilk with egg in shallow dish.
Mix flour, ground pecans, paprika, salt, pepper and sesame seed in another shallow dish. Dip chicken in buttermilk mixture and then in flour mixture. Place skin side down in melted margarine in baking dish, then turn to coat.
Place pecan halves around chicken and bake in moderate oven at 350\u00b0 for
1 3/4 hours or until chicken is tender and golden brown.
Garnish with parsley and cherry tomatoes.