Cajun Chicken Nuggets

• 1 1/2 cups flour
• 1 cup chopped pecans
• 1 tablespoon dried leaf oregano, crumbled
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• salt, to taste
• 12 tablespoons unsalted butter (1 1/2 sticks)
• 4 whole chicken breasts without skin, boned and cut into bite-sized pieces

Combine the flour, pecans, oregano, cumin, thyme, cayenne, and salt to taste in a shallow dish.

Melt 6 tablespoons of the butter in a small saucepan. Dip each chicken piece first in the butter, then in the flour mixture to coat well.

Melt 3 tablespoons of remaining butter in a large skillet over medium heat. Add half the chicken pieces and sauté until nicely browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining 3 tablespoons of butter and the chicken.

Serve the chicken nuggets with toothpicks and your favorite mustard for dipping. (See sauce recipes below)
NOTES : The cooked chicken can be stored covered in the refrigerator. Before serving, heat the chicken, wrapped in aluminum foil, at 350 degrees for 10 minutes.
This recipe adapted from "The Silver Palate Good Times Cookbook" Serves 8 to 12 as an appetizer.