(NC)—Nothing symbolizes Southern cooking quite like buttermilk-marinated chicken – and in Alabama, Southern cooking also includes pecans, as most everyone has a pecan tree in their back yard. The addition of ground pecans to this tender chicken adds a nutty flavour and a crispy crust.
4 large skinless and boneless chicken breasts 4
1/2 cup buttermilk 125 mL
1/4 cup Dijon mustard 50 mL
2 cups Southern U.S. pecans, ground 500 mL
Salt and pepper to taste
1 tbsp olive oil 15 mL
Pound chicken breasts between wax paper until 1/2 inch (2.5 cm) thick. In medium bowl combine buttermilk and mustard. Pour into a sealable plastic bag, add chicken breasts and shake until well coated. Refrigerate for at least one hour (or overnight). Preheat oven to 375°F (180°C). Place ground pecans in shallow bowl. Season chicken with salt and pepper and add to pecans, gently pressing to form a crust on all sides. In large non-stick skillet over medium-high heat, heat oil and brown chicken on all sides until golden. Transfer to preheated oven and bake until juices run clear, about 10 to 12 minutes. Serve immediately.
Serves 4.
Source: www.gosouthfresh.com adapted from Alabama Department of Agriculture.
Credit: www.newscanada.com
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