PECAN CRUSTED CHICKEN DRUMETTES WITH DRIED CHERRY SALSA

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Pecan Crusted Chicken Drumettes With Dried Cherry Salsa image

This recipe is on my New Year's Eve menu and I can't wait to try it! It was printed in the BH&G Appetizers publication.

Provided by Geema

Categories     Lunch/Snacks

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

2 cups pecans, ground
1/2 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces evaporated milk
22 chicken drummettes, washed and dried
1/4 cup butter, melted
1/2 cup dried cherries
1/2 cup cherry jam
2 teaspoons red wine vinegar
1 scallion, minced
1/2 jalapeno pepper, minced
1 teaspoon lime zest

Steps:

  • Preheat oven to 400 degrees.
  • Make the salsa by combining the last 6 ingredients in a food processor. Cover and pulse until nearly smooth.
  • Let stand at room temperature for at least 30 minutes. Or refrigerate, covered, for several days and then bring to room temperature before serving.
  • Grease a large baking pan, or cover with parchment paper.
  • Combine the pecans, flour, cornmeal, salt and pepper in a shallow dish or pie plate.
  • Pour can of evaporated milk in a second dish or pie plate.
  • Dip drumettes in milk and then in the pecan mixture, coating well.
  • Arrange the chicken in the prepared baking pan and drizzle with the melted butter.
  • Bake for 30 - 35 minutes, until the chicken is no longer pink.
  • Serve with the salsa.
  • Dip the drumettes.

Nutrition Facts : Calories 538.8, Fat 35.2, SaturatedFat 8.6, Cholesterol 145.6, Sodium 300.4, Carbohydrate 21.3, Fiber 2.6, Sugar 8.7, Protein 34.6

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