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Pecan-Encrusted Chicken Fingers with Honey-Mustard Dipping Sauce

Prep time 17 mins
Cook time 25 mins
Other time 10 mins
Yield 4 servings (serving size: about 2 chicken tenders and 1 tablespoon honey mustard)

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

Nutrition Information

  • calories 300
  • fat 12.6 g
  • satfat 1.4 g
  • protein 29.5 g
  • carbohydrate 17.8 g
  • cholesterol 66 mg
  • iron 1.9 mg
  • sodium 601 mg
  • caloriesfromfat 38 %
  • fiber 2.1 g
  • calcium 48 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection