(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.
Source: www.gosouthfresh.com adapted from Alabama Department of Agriculture.