1 1/2 c. unbleached white flour
1 c. chopped pecans
1 tbsp. dried oregano
2 tsp. ground cumin
1 tsp. dried thyme
1/2 tsp. cayenne pepper
12 tbsp. (1 1/2 sticks) unsalted butter
4 whole chicken breasts (8 halves), skinned, boned and cut into 1-inch pieces

Combine flour, pecans, oregano, cumin, thyme, cayenne in a shallow dish. Melt 6 tablespoons of the butter in a small dish in the microwave. Dip each chicken piece first in the butter, then in the flour mixture and coat well.

Melt 6 tablespoons of the remaining butter in a large skillet over medium heat. Add the coated chicken pieces and saute until browned on all sides and cooked through. Serve with toothpicks and your favorite mustard for dipping.