Pecan Crusted Chicken Fingers

1.5 cup pecan pieces

3/4 cup brad crumbs

1 Tbs plus 2 tsp creole or cajun seasoning (an Italian seasoning blend would work too)

2 large eggs 

1/4 cup olive oil

4 boneless, skinless chicken breasts, evenly cut lengthwise into strips


Honey Mustard Dipping Sauce

1/4 cup light mayo

2 Tbs honey

1/4 cup whole grain or Dijon mustard

pinch of salt

pinch of cayenne (optional)


Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Mix together the ingredients for the honey mustard dipping sauce.


In the bowl of a food processor, combine the pecan pieces, bread crumbs, and 1 Tbs seasoning. Pulse for 1 minute and pour into a shallow dish. In another shallow dish or bowl, beat together the eggs, olive oil, and remaining 2 tsps of seasoning. One at a time, dip the chicken into the egg mixture and then dredge through the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through, and the crust is golden (approx 15-20 minutes). Remove chicken from the oven, and serve with the honey mustard dipping sauce.
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