Recipe - Teriyaki Chicken With Pecans

Three fourths cup Teriyaki Sauce
1 teaspoon Ground ginger
1 teaspoon Garlic powder
4 pound Frying chicken; * see note
1 lg Egg; beaten
1 One half cup Pecans; finely minced
One fourth cup Flour

From the rec.food.recipes newsgroup ...

Recipe by: The National Pecan Marketing Council, Inc. (By Permission of the
authors.)

Combine teriyaki sauce, ginger and garlic powder. Pour into large plastic
bag with chicken pieces. Press air out, tie top securely. Turn over several
times to coat chicken pieces. Refrigerate 8 hours or overnight. Remove
chicken, reserving marinade. Combine egg and 2 tablespoons of reserved
marinade, set aside. Combine pecans and flour on large plate. Dip chicken
pieces into egg mixture, then roll in pecan mixture, coating all sides.
Place chicken pieces, skin side up, on rack placed in large baking pan.
Bake at 350 degrees for 50 minutes, or until chicken is tender. Cool
slightly, then serve. Or, chill in refrigerator 4 hours or overnight. Wrap
in foil, and transport packed in ice cooler to your picnic! Yields 8
servings.

Notes: Use chicken pieces such as breasts, thighs, legs.

For pecan sales, information, recipes visit http://www.nakaye.com

From: benluc@www6.web2010.com
Posted to JEWISHFOOD digest V97 #229 by jefffree@eskimo.com on Aug 10,
1997