Chicken that's sure to make you go nuts


June 16, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Pecans, those tasty nuts from the deep south, can give a dis a special flavor.

Barbara Hall of Baltimore requested a recipe for pecan chicken similar to one she'd had at a party and "it was delicious," she wrote.

Responses from Paula Merkle and Harry Schwarz, both of Baltimore, were chosen by our testers.

Merkle's buttermilk-pecan chicken

Makes 8 servings

1/3 cup butter or margarine

1 cup all-purpose flour

1 cup ground pecans

1/4 cup sesame seeds

1 tablespoon paprika

1 1/2 teaspoons salt

1/8 teaspoon pepper

1 egg slightly beaten

1 cup buttermilk

8 chicken breasts, halved, skinned and boned

1/4 cup coarsely chopped pecans

Melt the butter in a 13-by-9-by-2-inch baking dish and set aside. Mix the flour with the next five ingredients. Dip the chicken breasts into a mixture of the egg and buttermilk and then roll them in, and coat well, with the flour mixture.

Place the chicken in the baking dish, turning it once to coat it with the butter. Sprinkle the coarsely chopped pecans on top and bake at 350 degrees for about 30 minutes.

Schwarz's pecan chicken breast

1 stick of butter

3 tablespoons Dijon mustard

1 1/2 cups finely ground pecans

8 skinless and boned chicken breast

1 tablespoon vegetable oil

2/3 cup sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

Dip chicken in 6 tablespoons melted butter blended with 2 tablespoons mustard. Coat the breasts with ground pecans and fry for 3 minutes in 2 tablespoons each butter and oil. Remove chicken and keep warm. Add sour cream, 1 tablespoon mustard, salt and pepper to the pan and blend and heat through. Serve over the chicken.


Susanne Maria Zueich of Reisterstown requested a recipe for homemade dry cocoa mix. Two responses were chosen for her: One from Elaine Marciniak of Fox River Grove, Ill., and the other from Winifred W. O'Neill of Baltimore.

Marciniak's hot cocoa mix

1 pound box Nestle Quik

powdered milk to make 8 quarts

1 pound confectioners' sugar

1 (6-ounce) jar Cremora

Mix ingredients well in large bowl and then store in an air-tight container. To use: Pour 8 ounces of hot water in a cup and add 2 to 3 tablespoons of the mix. Stir. (The amount of confectioners' sugar may be varied to suit your taste.)

O'Neill's homemade hot chocolate mix

2 cups non-fat dry milk powder

3/4 cup sugar

1/2 cup dry Hershey's Cocoa

1/2 cup powdered non-dairy creamer

dash of salt

In a mixing bowl blend the ingredients and store in a tightly covered container. For single servings combine 1/4 cup mix and 3/4 cup boiling water. Stir to blend.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe request

* Lucille Helton of Montgomery, Ala., is looking for a fruit cake made with vanilla wafers, eggs and fruit that was a baked cake and not an ice box cake.


If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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