Oven Baked Pecan-Crusted Chicken Fingers
- HONEY MUSTARD DIPPING SAUCE:
- 1 cup pecan pieces
- 1/2 cup bread crumbs
- 1 tablespoon Essence plus
- 2 teaspoons Essence (see Bayou Blast recipe)
- 2 large eggs
- 1/4 cup olive oil
- 2 pounds boneless skinless chicken breasts cut lengthwise into
- Chopped parsley for garnish
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons Creole mustard (or other hot whole-grain mustard)
- 1 pinch salt
- 1 pinch cayenne or to taste
Preheat the oven to 375 degrees. Lightly grease a large baking sheet.
In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in 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, 15 to 20 minutes.
Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.
For the 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. (Makes approximately 3/4 cup)
This recipe yields 4 servings.