tablespoons butter, broth, apples and pecans. Stuff breast
cavity and cover with aluminum foil. Carefully place
breast, skin side up in roasting pan. Rub remaining butter
over breast and bake about one hour and 15 minutes until
juices run clear with no hint of pink when pierced. Remove
stuffing and carve half of breast.
BUTTERMILK PECAN CHICKENServes 4
The pecan halves are more appetizing-looking when you put
them on top of the chicken during the last ten minutes of
baking; the nuts get a delicious-looking brown. I come back
to this recipe when I want something that's never fail.
1 egg
1/2 cup buttermilk
3/4 cup pecan halves, divided
1/2 cup flour
1/2 cup ground pecans
2 teaspoons paprika
1 teaspoon salt or to taste
1/4 teaspoon pepper
2 tablespoons sesame seed
4 chicken breast halves
1/4 cup oil
In a mixing bowl beat egg with buttermilk. Chop 1/2 cup of
pecans coarsely, reserving remaining halves for garnish.
On a sheet of wax paper mix together chopped pecans, flour,
paprika, salt, pepper and sesame seed. Dip chicken pieces
in buttermilk mixture; then pecan mixture. Pour oil in
shallow baking pan. Place chicken breasts, skin side down,
in pan and turn to coat with oil; finishing with skin side
up. Bake, uncovered, at 350oF 45 to 50 minutes, or until