Ingredients:
- 4 large, skinless, boneless chicken breast halves
- 1/2 C buttermilk
- 1/4 C dijon mustard
- salt and pepper to taste
- 2 C finely chopped ground pecans
Directions:
Pound chicken beats between two pieces of wax paper until they are half their original thickness Combine buttermilk and mustard. Season with salt and pepper. Place the chicken in the buttermilk mixture to coat. Cover and refrigerate until ready to cook. (Can be left overnight.)
Preheat oven to 375. Wipe excess buttermilk from chicken and roll in pecans. Place on an ungreased cookie sheet and bake for 12-15 minutes.
Comments:
From Tiffany Sellig. Serve with orange rice and mustard glazed carrots.