1 cup butter, softened
1/2 cup packed light brown sugar
2 cloves garlic, minced
1/4 teaspoon salt
1 cup chicken broth
4 skinless, boneless chicken breast halves
1 cup pecans, divided
1 (7 ounce) can whole kernel corn, drained
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees F (175 degrees C).
Heat butter in a medium saucepan over medium heat. Mix brown sugar and garlic in small batches into the butter mixture. Stir briefly, then add salt.
Pour chicken into a 9x13 inch baking dish. Cover with pecans. Bake uncovered, covered, at 350 degrees F (175 degrees C) for 15 minutes. Remove pecans from oven.
Bake uncovered at 350 degrees F (175 degrees C) for 15 minutes, stirring frequently. Remove rotunda from oven. Pat chicken juices on top of pecans. Bake uncovered at 350 degrees F (175 degrees C) for about 15 minutes, scraping bottom of pan.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Remove chicken from oven, removing bone, fat, and juices. Remove pitas from oven. Heat to 375 degrees F (190 degrees C). Brush oven with brown sugar/garlic glaze.
Bake uncovered 10 minutes, or until juices have evaporated. Cool on a wire rack.