Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.
1 cup pecan halves
1 1/2 cups all-purpose baking mix
1 teaspoon salt
1/2 teaspoon pepper
1 (18.4-oz.) package boneless, skinless chicken breast tenderloins
2 large eggs
1/2 cup buttermilk
Vegetable cooking spray
Garnish: green onion curls
How to Make It
Place pecans in a single layer in a shallow pan.
Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.
Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.
Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
As another reviewer mentioned the coating was very soft, even though I sprayed them before baking, which usually helps crisp up "oven fried" foods. It really wasn't that flavorful and I ended up wishing I would've just ate the pecans by themselves...I love pecans!
I made this recipe using full size chicken breasts that I pounded until thin. It was quite good; however, my husband and I thought it needed a little more kick. I plan to add just a touch of cayenne pepper next time to spice it up.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!