Sweet Mama Janisse early Years

Pecan Crusted Chicken Breast.

Praline Chicken. I make the Praline Chicken Breast; I make it in the restaurant. That brings back to mind the pecan tree in the back yard. We had this gigantic pecan tree in our backyard. My brother and I use to race to get there and see who could get up there first and who could climb the highest in the tree. We would swing out on a branch and start shaking the branch for the pecans to drop down to the ground. Now sometimes they would drop down and they had an outer shell on them that was soft and then some of the ones that stayed on the tree the outer shell would pop open and the pecans would drop down and then that would be the hard shell.

So we would shake and shake and shake till they would drop down and we would climb down the tree and pick and gather them all up. We would sit on the back porch and crack the pecans and clean the meat out of the hard shell.  There is nothing like that. There is nothing like that.

Of course we had all these different things we did with them.  Mom would make like a praline that is that candy that’s made with sugar and cream and of course the pecans. So I thought, Okay got the restaurant why not make Praline sauce and put it over a nice grilled or broiled chicken breast.  When you eat that it’s like eating a huge piece of candy on a nice flavorful piece of meat.