I'm not sure what to call it. If you're feeling rather homey and proud to be a coupon clipper, you can call it "Oven-Fried Chicken." If you want to appear chic and sophisticated, hold your pinkie in the air and go with "Pecan-Crusted Chicken." Either way, it's a new way to bake chicken that you will gobble right up. Get it? :)
And honestly, it's about as close to fried chicken as you can get with none of the fat and kill-your-heart complications. Enjoy.
OVEN FRIED CHICKEN or PECAN-CRUSTED CHICKEN
Ingredients:
6 (4 oz) skinless chicken breasts (bone-in or boneless)
2 large eggs
1/4 c non-fat or soy milk
1/2 c finely chopped pecans
1/3 c cornmeal (I used polenta)
1/3 c whole wheat, oat or gluten-free flour
1 tsp salt
1 tsp onion or garlic powder... or both
1/2 tsp cayenne pepper
1/2 tsp fresh ground pepper
1 tb butter, slivered into thin slices
Directions:
Pre-heat oven to 425 with the rack in the center. Line a 9 x 13 inch deep baking dish with foil.
In a wide bowl whisk the eggs and milk. In another shallow bowl or pie tin, stir together the pecans, cornmeal, flour, and spices. (If you have a food processor or Cuisinart Smart Stick, I quickly pulsed the dry ingredients together to make the pecans more fine. Don't pulverize them, but give a good couple of pushes on the button.)
Dip the chicken breasts one at a time into the egg wash, then dredge each one in the pecan mixture.
Place the chicken in the baking dish. Dot each coated piece with a little butter. Bake until golden brown -- approximately 40 minutes.
P.S. Halfway through the baking, I put in a tray of Yam Fries. Baked Potato Fries or Sweet Potato Fries will work too. Very, very tasty.
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