Recipe - Hot Cumberland Sauce

4 Skinless, boneless chicken
breasts
Three fourths cup Pecans
One half cup Flour
One half cup Yellow cornmeal
2 teaspoon Paprika
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Cayenne pepper

Rinse chicken well, and pat dry. Chop the pecans fine in food processor (be
care ful not to overprocess). Combine pecans with the rest of the
ingredients in a shallow bowl and mix well. In another shallow bowl, melt 1
Tbl. butter. Dredge chicken first in butter, then in dry mixture. Coat
well, shaking off any excess. Bake in a shallow pan at 375 degrees for 30
minutes (longer if you like dried out chicken). Spread with a dab of Honey
Pecan Butter (in a food processor, combine 4 Tbl. butter,One half C. of pecans,
and2 Tbl. honey. Process to blend). Serve immediately. 4 portions. This is
also a very liberal adaptation of the original recipe, which was
deepfried.
From the "New Basics Cookbook".

* The Polka Dot Palace BBS 12018223627 Posted by EPONA

Posted to MCRecipe Digest V1 #703 by Lisa Clarke lisa@gaf.com on Aug 1,
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