
Pecan Crusted Chicken
2014-07-28 12:36:15

A delightful chicken tender, breaded with pecans and ritz crackers.
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Ingredients
- CHICKEN
- 1/2 CUP BUTTERMILK
- 1 TBSP HOT SAUCE
- 12 EA CHICKEN TENDERS THAWED
- BREADING
- 1 SLEEVE RITZ CRACKERS
- 1/2 TSP TARRAGON LEAVES DRY
- 1/2 TSP GARLIC GRANULATED
- 1/4 TSP BLACK PEPPER
- 1/4 TSP PAPRIKA
- SAUCE
- 1 TBSP OLIVE OIL
- 1/4 CUP GREEN ONIONS FINELY CHOPPED
- 1/4 CUP PECAN PIECES
- 1/4 TSP TARRAGON LEAVES DRY
- 2 PINCHES BLACK PEPPER
- 1/4 CUP HONEY
- 1 CUP HEAVY CREAM
Instructions
- CHICKEN
- BLEND HOT SAUCE WITH BUTTERMILK; PLACE CHICKEN TENDERS IN BUTTERMILK. REFRIGERATE FROM 1 HOUR TO 24 HOURS.
- BREADING
- ROAST PECANS IN THE OVEN FOR 5-10 MINUTES OR UNTIL LIGHTLY ROASTED.
- PLACE CRACKERS, TARRAGON, GARLIC, PEPPER AND PAPRIKA IN THE BLENDER, GRIND VERY FINE. LET PECANS COOL SLIGHTLY ADD TO BLENDED MIXTURE. BLEND SLIGHTLY -(YOU WANT THE PECAN PIECES TO BE SMALL BUT NOT FINE).PLACE CRUMB MIXTURE IN BOWL.
- PREHEAT OVEN TO 375°F