1 cup vegetable oil
3 tablespoons Dijon mustard
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ teaspoon paprika
1 cup Pecan Valley Pecan Pieces; finely ground
½ cup yellow cornmeal
1. Preheat oven to 400ºF.
2. Pound the chicken breast halves to an even thickness. Pour ½ cup of the oil into a 9-inch-by-13-inch baking dish, and heat it in the hot oven for 10 minutes.
3. Combine the remaining oil with the mustard, sea salt, pepper and paprika in a shallow bowl, and mix well. Set aside.
4. Combine the pecans and cornmeal on a sheet of wax paper. Dip the chicken pieces in the seasoned oil, and then in the nut mixture. Remove the pan from the oven, and place the chicken pieces in the pan.
5. Bake in a preheated oven for 10 minutes, then turn with tongs, and bake for an additional 15 minutes. Drain on paper towels, and serve immediately.
Serves 4 to 6