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1
Preheat oven to 350 degrees F.
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2
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
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3
Pour nutty-breading onto a plate.
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4
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
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5
Pour flour out on a plastic board or plate.
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6
Dust both sides of the chicken with flour.
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7
Dip the chicken into the egg mixture and then coat with the nutty-breading.
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8
Preheat a nonstick skillet over medium high heat.
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9
Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
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10
Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color.
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11
Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes.
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12
Serve with Barbecued Succotash.
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13
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
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14
1/2 red onion, chopped
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15
1 red bell pepper, seeded and chopped
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16
1 (14-ounce) can black beans, rinsed and drained
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17
1 (10-ounce) box frozen corn
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18
Salt and pepper
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19
1/4 cup smoky barbecue sauce
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20
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish
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21
Heat a medium skillet over medium high heat.
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22
Add onions and peppers and saute 5 minutes.
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23
Add beans and corn and season with salt and pepper.
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24
When corn heats through, add barbecue sauce.
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25
Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
