Blend yogurt with Italian dressing; immerse breasts into mixture and refrigerate covered overnight. Blanch breasts in pre-heated oven at 350 degrees for 10 minutes not quite cooked all the way and very moist. Cool chicken to room temperature. Combine toasted pecans, Captain Crunch and bread crumbs; set aside. Season flour with salt, pepper and nutmeg; then dredge both sides of breasts. Whisk eggs, milk and 1/2 ounce Jack Daniels together and soak floured breasts in this for 4-5 minutes. Remove and press both sides of all breasts into breading mixture until thoroughly coated; may be necessary to repeat. Deep fry at 350 degrees until golden brown (3 to 4 minutes).
Sauce for pecan chicken:
Slowly melt 1/4 butter in sauce pan. Add pecans and Jack Daniels. Simmer on low heat to avoid flare up from the liquor for 3-4 minutes. Add heavy cream. Bring to brief boil, remove from heat and stir. Place back on med-low heat for 7-8 minutes until cream reduces and sauce becomes of medium consistency. Whip in other 1/4 of butter until thoroughly incorporated. Hold in a warm place until needed.
Per Serving (excluding unknown items): 625 Calories; 47g Fat (67.4% calories from fat); 14g Protein; 37g Carbohydrate; 1g Dietary Fiber; 291mg Cholesterol; 579mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 9 Fat; 0 Other Carbohydrates.
On our journey to Royston, Georgia for our 2001 family reunion, the Wambolts and Johnsons discovered the Park Grill. This restaurant made such an impression the entire family returned the next year for the last dinner of their 2002 family reunion.
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|Serving Size: 1 Serving (807g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1090 (53%)|
|Amt Per Serving||% DV|
|Total Fat 121.1g||161 %|
|Saturated Fat 65.4g||327 %|
|Monounsaturated Fat 35.1g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 1106.4mg||340 %|
|Sodium 4904.2mg||169 %|
|Potassium 1041mg||27 %|
|Total Carbohydrate 172.2g||51 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 161.1g|
|Protein 61.6g||88 %|
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Calories per serving: 2073
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