Pecan-Encrusted Chicken Fingers with Honey-Mustard Dipping Sauce |
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Prep Time: 17 Minutes Cook Time: 25 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Ingredients:
1 teaspoon cornstarch |
1 teaspoon lemon juice |
1 large egg white |
1 cup fresh breadcrumbs |
1/2 cup very finely chopped pecans |
3/4 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/2 teaspoon paprika |
1/4 teaspoon ground red pepper |
1/4 teaspoon ground black pepper |
1 pound chicken breast tenders |
cooking spray |
2 tablespoons stone-ground mustard |
2 tablespoons honey |
Directions:
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a shallow dish; stir well. Combine breadcrumbs and next 7 ingredients in another shallow dish.
3. Dip chicken tenders in egg white mixture. Dredge chicken in breadcrumb mixture, pressing firmly to coat. Place chicken on a wire rack, and let stand 10 minutes. Place a jelly-roll pan in oven to heat while chicken stands.
4. Coat chicken tenders well with cooking spray. Remove hot pan from oven; coat with cooking spray. Place chicken on pan in a single layer. Bake at 450° for 20 to 25 minutes or until chicken is done.
5. While chicken bakes, combine mustard and honey in a small bowl; stir well. Serve chicken tenders with honey-mustard.
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