Pecan Crusted Chicken Fingers

By heathermcginnis

Got this recipe from Canadian Living Magazine, February 2010

Ingredients

• 1 1/2 lb boneless skinless chicken breasts (about 3)
• 1/3 cup flour
• 2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 eggs
• 1 1/2 cups finely chopped pecans
• 1/2 cup panko

Preparation

Step 1

Pound chicken breasts to 1/2" thick - careful not to overpound. Cut into about 1" wide strips (about 4-5 per breast)

Whisk flour, 1 tsp of chili powder, salt and pepper.

In bowl beat eggs.

In another shallow dish combine panko, 1 tsp chili powder and pecans.

One at a time, dip strips into flour, dip into eggs, dredge in pecan mixture.

Place on parchment lined baking sheet and bake at 425 for about 25 minutes. (I turned them 1/2 way to evenly brown)

Dip into honey or plum sauce for serving.