It’s no wonder the birds fly south for the winter. The snow and cold is ridiculous! Well, here is my ode to the southern skies and their tasty food.
Southern cuisine varies widely by region. In Southern Louisiana, there is Cajun & Creole cuisine. South Carolina, Tennessee and Texas are popular for their barbeque. Virginia is known for its Smithfield hams and its major supply of apples. Florida is home of Key lime pies and oranges. Georgia is more famous for its peaches & peanuts. Kentucky is famous for burgoo.
Fried chicken has a dual origin in the rural American South and is extremely popular. It’s not exactly the healthiest dish, but is quite the comfort food. Tonight I made a healthier version using chicken breast and the sweet flavors of southern pecans. This recipe was found on CookingLight.com.
Here is the altered recipe I made for Maple (Honey) Pecan Crusted Chicken:
salt & pepper to season
2 chicken breasts, pounded thin
1/4 cup honey (or maple syrup, which I used instead)
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1 cups finely crushed cornflakes (or bran flakes, which I used instead)
1 cup finely chopped pecans
— Preheat oven to 400
— Sprinkle salt and pepper evenly over pounded chicken breast; set aside.
— Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well.
— Combine cornflakes and pecans in a shallow dish; stir well.
— Brush both sides of chicken with honey mixture; dredge in cornflake mixture.
— Place chicken pieces on a large baking sheet coated with cooking spray.
— Lightly coat chicken with cooking spray
— Bake at 400 for 20-30 minutes or until done.
I served this with steamed broccoli and garlic mashed potatoes.