Pecan Oven-Fried Chicken

1 1/2 cups low-fat buttermilk
1 tbsp minced garlic
2 tsp grated fresh ginger
1 tsp ground cumin
1 tsp salt
4 chicken breast halves -- skin removed
1/2 cup dry unseasoned bread crumbs
1/4 cup pecan halves -- finely ground

In sealable plastic bag combine buttermilk, garlic, ginger, cumin and salt. Add chicken. Shake to coat. Seal bag. Refrigerate 8 hours or overnight, turning occasionally.

Heat oven to 425ƒ. In flat dish combine bread crumbs, pecans. Lift chicken from marinade and place meat side down, in crumbs to coat. Place, coated side up, in nonstick baking pan. Discard marinade.

Bake, uncovered, 20 minutes. Reduce to 350ƒ. Bake 15-20 minutes, until not pink near bone.

Servings: 4
Source: Family Circle, 1997