1 1/2 cups flour, all-purpose
1 cup pecans -- chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
salt -- to taste
12 tablespoons unsalted butter
4 whole chicken breasts without skin -- boned (cut into 1" pieces)
Combine the flour, pecans, oregano, cumin, thyme, cayenne, and salt to taste in a shallow dish. Melt 6 tablespoons of the butter in a small saucepan. Dip each chicken piece first in the butter, then in the flour mixture to coat well. Melt 3 tablespoons of the remaining butter in a large skillet over medium heat. Add half the chicken pieces and saute until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining 3 tablespoons of butter and the chicken. Serve the chicken morsels with toothpicks and your favorite mustard for dipping.
NOTE: The cooked chicken can be stored covered in the refrigerator. Before serving, heat the chicken, wrapped in aluminum foil, at 350 degrees for 10 minutes. - contributed by Kelly R., Providence RI
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