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Pecan Chicken Breasts

Guest Author - Sandy Moyer

Pecan Chicken Breasts

  • 4 boneless, skinless chicken breast halves
  • 1/2 cup sour cream
  • 1 T. lemon juice
  • 1 tsp. Worcestershie sauce
  • 1/4 tsp. celery salt
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1/2 cup seasoned bread crumbs
  • 1/3 cup finely chopped pecans

Preparation -
Rinse the chicken breasts and pat dry. Whisk the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic powder, salt and cayenne pepper together. Place the mixture in a shallow dish. Add the chicken breasts, turning to coat each piece. Let stand, covered, in the refrigerator, for about 4 hours or overnight. Mix the bread crumbs and chopped pecans together. Place the mixture on a plate. Spray a shallow, microwave-safe baking dish. Remove the chicken breasts from the sour cream mixture. Roll the chicken breasts, one at a time, in the bread crumb/pecan mixture to coat evenly. Arrange the coated chicken breasts in the prepared baking dish. Cover with waxed paper . Microwave, on full power for 5 minutes. Uncover and microwave, on full power for about 5 to 7 more minutes or until the chicken is tender and juices run clear. Cover and let stand for about 2 to 3 minutes before serving.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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