Categories: Poultry 
      Yield: 6 servings 
  
      2 lb Chicken breast                    1/4 ts Black pepper 
      1 c  Vegetable oil                     1/2 ts Paprika 
      3 tb Dijon mustard                       1 c  Finely ground pecans 
    1/2 ts Salt                              1/2 c  Yellow cornmeal 
  
  HEAT THE OVEN TO 400F. Pound the chicken breast halves to an even 
  thickness. Pour 1/2 cup of the oil into a 9-by-13-inch baking dish, and 
  heat it in the hot oven for 10 minutes. Combine the remaining oil with the 
  mustard, salt, pepper and paprika in a shallow bowl, and mix well. Combine 
  the pecans and cornmeal on a sheet of wax paper. Dip the chicken pieces in 
  the seasoned oil, and then in the nut mixture. Remove the pan from the 
  oven, and place the chicken pieces in the pan. Bake for 10 minutes, then 
  turn with tongs, and bake for an additional 15 minutes. Drain on paper 
  towels, and serve immediately. Serves 4 to 6.