Pecan Crusted Chicken With Raspberry Drizzle

Directions

1. 1
   Preheat oven to 425°F.
2. 2
   Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
3. 3
   Mix egg and milk in another small bowl.
4. 4
   Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
5. 5
   Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
6. 6
   Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
7. 7
   While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
8. 8
   Place chicken on plate and drizzle with raspberry sauce.