Oven baked Pecan-Crusted chicken fingers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
CHICKEN FINGERS1 Cup chopped Pecans1/2 Cup Bread Crumbs1 Tbs plus 2 tsp Essence, recipe follows2 Large Eggs1/4 Cup olive oil2 lbs boneless, skinless Chicken BreastsHoney Mustard Dipping Sauce, Recipe FollowsEMERIL ESSENCE2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thymeHONEY MUSTARD SAUCE1/2 cup mayonnaise 2 tablespoons honey 2 tablespoons Creole mustard or other hot whole-grain mustard Pinch salt Pinch cayenne, or to taste
CHICKEN STRIPS
Cut Chicken into strips. Combine Pecans, bread crumbs, and 1 Tbs Essence in a bowl. In a separate bowl combine olive oil, eggs, and 2 tsp Essence. Dip chicken into egg mixture, then pecan mixture, and place on greased baking pan. Bake at 375 for 15-20 minutes, turning once.
ESSENCE
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
HONEY MUSTARD DIPPING SAUCE
In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)
Yield: approximately 3/4 cup
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTAMASON1.
Cut Chicken into strips. Combine Pecans, bread crumbs, and 1 Tbs Essence in a bowl. In a separate bowl combine olive oil, eggs, and 2 tsp Essence. Dip chicken into egg mixture, then pecan mixture, and place on greased baking pan. Bake at 375 for 15-20 minutes, turning once.
ESSENCE
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
HONEY MUSTARD DIPPING SAUCE
In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)
Yield: approximately 3/4 cup
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTAMASON1.
Nutritional Info Amount Per Serving
- Calories: 451.9
- Total Fat: 38.1 g
- Cholesterol: 126.8 mg
- Sodium: 157.3 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.5 g
- Protein: 15.9 g
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