Happy St. Joseph's Day!

And Match Day for some of you!

Not much to report, but we had a lovely dinner last night with a new recipe to share. It is a bit of a combination of Picnic Oven-Fried Chicken and Cajun Pecan-Crusted Catfish, both from Eating Well.

Pecan-Crusted Oven-Fried Chicken Breasts
4-6 chicken breast halves (depending on size)
1/2 cup cultured nonfat buttermilk
1 Tbsp Dijon mustard
1 1/2 tsp bottled minced garlic (about 3 cloves)
~2 tsp hot sauce, divided
~1 tsp dried oregano
~1/2 tsp chili powder, preferably chipotle chili powder
~1 tsp dried minced garlic
2 cups cornflakes
1/2 cup pecan halves

Mix buttermilk, mustard, bottled garlic, 1 tsp hot sauce (I used Sriracha for this part) in a small bowl. Pour over chicken and coat completely. I did this in the morning and then put it in the fridge for the day so it was probably about 8 hours.

Preheat oven to 400 degrees. Line a baking sheet with foil. In a food processor mix ~1 tsp hot sauce (I used Frank's for this part), oregano, chili powder, dried garlic and cornflakes. Pulse until coarse crumbs form. Pour cornflake mixture onto a plate. Add the pecans to the food processor and pulse until coarsely chopped. Add pecans to the cornflakes and mix together. Dredge marinated chicken in the cornflake/pecan mixture and place on prepared baking sheet.

Bake at 400 for 15 minutes, flip over. Bake an additional 5-15 minutes until chicken is cooked through.

I forgot to take a picture, but I will try to remember to take a pic of the leftovers tonight and post it. It was really really really good! Very moist and the crust was out of this world. We had a salad on the side. Matty dipped his in Remoulade. I thought it was perfect on its own.