Pecan Crusted Chicken Drumettes With Dried Cherry Salsa

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 cups pecans, ground
• 1/2 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces evaporated milk
• 22 chicken drummettes, washed and dried
• 1/4 cup butter, melted
• 1/2 cup dried cherries
• 1/2 cup cherry jam
• 2 teaspoons red wine vinegar
• 1 scallion, minced
• 1/2 jalapeno pepper, minced
• 1 teaspoon lime zest

Recipe

• 1 preheat oven to 400 degrees.
• 2 make the salsa by combining the last 6 ingredients in a food processor. cover and pulse until nearly smooth.
• 3 let stand at room temperature for at least 30 minutes. or refrigerate, covered, for several days and then bring to room temperature before serving.
• 4 grease a large baking pan, or cover with parchment paper.
• 5 combine the pecans, flour, cornmeal, salt and pepper in a shallow dish or pie plate.
• 6 pour can of evaporated milk in a second dish or pie plate.
• 7 dip drumettes in milk and then in the pecan mixture, coating well.
• 8 arrange the chicken in the prepared baking pan and drizzle with the melted butter.
• 9 bake for 30 - 35 minutes, until the chicken is no longer pink.
• 10 serve with the salsa.
• 11 dip the drumettes.