from the label on an old jar of Grandma's Molasses
Mix 1/2 cup molasses with 1/2 cup Dijon mustard. Coat chicken pieces (whatever kind you like) with sauce. Roll coated chicken pieces in ground pecans. Chill to set for an hour. Saute in oil for 10-15 minutes on each side.I'll probably start with small boneless pieces that will cook quickly. It might work for larger pieces that you bake in the oven too. It makes me think of the pecan chicken at Laura's wedding. Since I'm living in the South now I need to practice those recipes, right? I did make sauteed okra yesterday. Okra seems to be the zucchini of hot climates. Actual zucchini gets lots of bugs around here so can be more of a challenge.
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