Recipe (and question about it)

[Guest guest]

I am wondering if any of you experts on BFL (hehe!) could tell me if this

chicken recipe would be BFL approved... It is one of my FAVORITE chicken dishes

(as well as my husbands) and would love to be able to cook it... I thought I

would share it with ya'll as well... migggggghty tasty!! :-)

4 skinless boneless chicken breasts (trimmed very well)

1/4 cup Olive Oil

1 Tbsp. Red Wine Vinegar

1 Shallot (take outer skin off)

1 Tsp. Lemon Juice

1 Egg Yolk

Tobasco (a couple dashes)

1 cup pecans

1 cup Italian bread crumbs

1 Tbsp. Dijon Mustard

Preheat oven to 425. Grease a baking dish big enough to fit four chicken

breasts.

Put pecans and bread crumbs in mini prep and turn into a FINE mixture.

Pour into a bowl. Put yolk, mustard, shallot, red wine vinegar, lemon juice,

tabasco sauce, and olive oil into the mini prep. Pour into another bowl.

Dredge chicken through egg mixture and coat all sides. Then coat with pecan

mixture.

Put chicken in greased baking dish (uncovered) and put in oven for 30 minutes.

As soon as you put in oven turn the temperature down to 350 degrees and

cook for 30 minutes at that temperature.

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