Pecan-Crusted Chicken Fingers with Dijon-Maple Sauce

Baking these double-dipped chicken tenders in the oven allows the pecan crust to get crispy without the added fat and calories associated with deep-fat frying.

Yield: 6 servings,(serving size: 4 ounces chicken and 2 1/2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 8.5g
  • Saturated fat: 2.0g
  • Protein: 31.5g
  • Carbohydrate: 28.2g
  • Cholesterol: 68mg
  • Iron: 2.3mg
  • Sodium: 463mg
  • Calories from fat: 26%
  • Fiber: 1.1g
  • Calcium: 36mg

Ingredients

  • 1 1/2 pounds chicken breast tenders (about 12 pieces)
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour, divided
  • 1/2 cup egg substitute
  • 1/2 cup finely chopped pecans
  • 2 teaspoons olive oil, divided
  • Cooking spray
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 teaspoon cornstarch
  • 1/4 cup maple syrup
  • 1 1/2 tablespoons country-style Dijon mustard
  • 2 teaspoons light butter
  • 1 tablespoon fresh lemon juice

Preparation

  1. Preheat oven to 400°.
  2. Sprinkle chicken with 1/2 teaspoon pepper and salt. Place 1/2 cup flour and egg substitute in separate shallow dishes. Combine 1/2 cup flour, pecans, and 1/4 teaspoon pepper in a shallow dish.
  3. Dredge each chicken tender in flour, shaking off excess flour. Dip each tender in egg substitute; dredge dipped tenders in pecan mixture.
  4. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray. Add half of chicken and cook 2 to 3 minutes on each side or until browned. Transfer chicken to a baking sheet lined with foil; lightly coat chicken with cooking spray. Repeat procedure with remaining oil and chicken tenders.
  5. Bake at 400° for 12 minutes or until done.
  6. Combine chicken broth and cornstarch; add chicken broth mixture to pan (do not wipe clean). Bring to a boil, reduce heat, and cook 1 to 2 minutes or until thick, scraping pan to loosen browned bits. Stir in maple syrup, mustard, butter, and lemon juice; cook 1 minute or until thoroughly heated. Serve immediately with chicken tenders.
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