Recipe - Pecan Oven-Fried Chicken

1 One half cup Lowfat buttermilk
1 tablespoon Minced garlic
2 teaspoon Grated fresh ginger
1 teaspoon Ground cumin
1 teaspoon Salt
4 Chicken breast halves; skin
removed
One half cup Dry unseasoned bread crumbs
One fourth cup Pecan halves; finely ground

In sealable plastic bag combine buttermilk, garlic, ginger, cumin and salt.
Add chicken. Shake to coat. Seal bag. Refrigerate 8 hours or overnight,
turning occasionally.

Heat oven to 425°. In flat dish combine bread crumbs, pecans. Lift chicken
from marinade and place meat side down, in crumbs to coat. Place, coated
side up, in nonstick baking pan. Discard marinade.

Bake, uncovered, 20 minutes. Reduce to 350°. Bake 1520 minutes, until not
pink near bone.

Recipe by: Family Circle 9/16/97

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Sep 14,
1997