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Pecan Cornmeal Crusted Chicken


pecan and cornmeal crusted chicken and tangy remoulade sauce, served with sweet potato hash - seasoned roasted sweet potatoes tossed with caramelized onions


If possible, allow chicken to come to room temp. Preheat oven to 375. For best results heat chicken in single layer on baking sheet sprayed with non-stick spray. Heat chicken 10-15 min. until warm. Serve with remoulade sauce on the side.

Sweet potato hash: DO NOT HEAT PLASTIC IN OVEN. Heat in med. pan over med heat, add 1 tablespoon of oil if desired for crispier hash, heat 10-15 min. stirring frequently, until warm.


chicken (pecans, cornmeal, flour, paprika, salt, pepper, eggs, buttermilk), sweet potato hash (sweet potatoes, yellow onion, butter, oil, salt, pepper, sugar, cinnamon, nutmeg, allspice), remoulade sauce (mayonnaise, garlic, parsley, celery, scallion, capers, horseradish, Dijon mustard, Worcestershire sauce, tabasco, lemon juice, champagne vinegar, honey, paprika, white pepper, salt)

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