Found this recipe in that Southern Cooking cookbook I talked about.
1 cup jiffy mix
1/2 cup finely chopped pecans
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon creole seasoning
4 boneless skinless chicken breast halves
1/2 cup buttermilk
1/2 cup unsalted butter
Mix first 5 ingredients together in a medium bowl; stir well. Dip chicken into buttermilk then dredge in the pecan mixture. Place chicken in an ungreased 13 x 9 inch baking pan. Drizzle butter over chicken. Bake in a 350 F oven, uncovered for about 50 minutes.
First of all, I poured too much butter over the chicken rather than drizzling it over as the recipe stated. This was due to the fact that I doubled the recipe because I used 4 whole chicken breasts. So, although good tasting, it would have been even better with less butter, in my opinion. I had no complaints from the family though. :) Also, unless you have a food processor or the slap chop, prepare a little extra time, because it takes awhile to finely chop pecans, lol.
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