Pecan Crusted Chicken Drumettes With Dried Cherry Salsa

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This recipe is on my new year's eve menu and i can't wait to try it! It was printed in the bh&g appetizers publication.

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Steps

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Preheat oven to 400 degrees.

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Make the salsa by combining the last 6 ingredients in a food processor.

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Cover and pulse until nearly smooth.

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Let stand at room temperature for at least 30 minutes.

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Or refrigerate , covered , for several days and then bring to room temperature before serving.

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Grease a large baking pan , or cover with parchment paper.

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Combine the pecans , flour , cornmeal , salt and pepper in a shallow dish or pie plate.

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Pour can of evaporated milk in a second dish or pie plate.

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Dip drumettes in milk and then in the pecan mixture , coating well.

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Arrange the chicken in the prepared baking pan and drizzle with the melted butter.

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Bake for 30 - 35 minutes , until the chicken is no longer pink.

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Serve with the salsa.

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Dip the drumettes.

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Ingredients

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pecans, all-purpose flour, yellow cornmeal, salt, pepper, evaporated milk, chicken drummettes, butter, dried cherries, cherry jam, red wine vinegar, scallion, jalapeno pepper, lime zest