Oven baked Pecan-Crusted chicken fingers

CHICKEN FINGERS


1 Cup chopped Pecans
1/2 Cup Bread Crumbs
1 Tbs plus 2 tsp Essence, recipe follows
2 Large Eggs
1/4 Cup olive oil
2 lbs boneless, skinless Chicken Breasts
Honey Mustard Dipping Sauce, Recipe Follows


EMERIL ESSENCE


2 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 thyme


HONEY MUSTARD SAUCE


1/2 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.