Shelly's Recipe

PECAN-CRUSTED CHICKEN & SHRIMP

Category: Chicken

4 (8 oz) chicken breasts
1 lb shrimp (size 16/20, peeled with the tails on)
1 cup buttermilk
3 eggs

Breading
1/4 cup grated Parmesan cheese, optional
3/4 cup flour and cornmeal
2 tsp salt and white pepper
1 tbsp paprika
1 tsp dry mustard
1 3/4 cups pecans, ground
5 tbsp butter for sauteing

Honey-Mustard Sauce
1/2 cup Dijon mustard
1/2 cup honey

Beat the eggs together with the buttermilk with a fork until pale yellow. Grind the pecans in the food processor. Place in a bowl and mix together with the parmesan cheese, flour, cornmeal, salt, pepper, paprika, and dry mustard.

With your finger tips, dip the chicken in the egg/milk mixture, then press both sides into the pecan mix. Place breasts on a plate. Dip the shrimp into the egg/milk mixture; press both sides into the pecan mix and place on a plate. Melt the butter in a skillet on medium high heat. Cook the chicken breasts on both sides for a total of about 7 minutes (less if you are using cutlets, which are thinner). Saute the shrimp to a nice brown on both sides for about 3 minutes.

To make the sauce, stir the mustard and honey together until completely combined and serve on the side as a condiment. Serves 12