Recipe - Lemony Pecan Chicken

1 cup Chopped fresh parsley
One half cup Grated Parmesan cheese
One half cup Chopped pecans
2 Cloves; coarsely chopped
1 tablespoon Dried basil
3 tablespoon Lemon juice
1/3 cup Peanut oil
6 Kip filets*
1/8 teaspoon Salt

OPTIONAL GARNISHES
Lemon slices
Lemon wedges
Parsley sprigs

*A "kip filet" is a skinned, boned chicken breast half.

Preheat oven to 350F.

Combine chopped parsley, Parmesan, and pecans; reserve 2/3 cup and set
aside.

Combine the remaining parsley mixture, garlic, basil, and lemon juice in
container of an electric blender or food processor. Process until smooth,
stopping once to scrape down sides. [If halving recipe, you'll have to
scrape down more than once, but it works eventually.] Turn blender to high;
gradually add oil in a slow steady stream. Process until blended.

Arrange kip filets in an ungreased 11x7x1.5" baking dish; sprinkle with
salt. Pour mixture from blender over chicken. Sprinkle with reserved 2/3
cup parsley mixture. Bake for 30min or until chicken is done. [Took about
40min.]

Garnish if desired.

Yield: 6 servings

NOTES : This is a pretty dish for company. Simple to make. Cooking time a
bit long for a weeknight, but ease of preparation might make up for that.
Recipe by: Wendy Harding from EATL

Posted to EATL Digest by Kaye Sykes kaye_sykes@NL.COMPUWARE.COM on Feb
23, 1998