Pecan-Crusted Chicken Tenders

iVillage Member
Registered: 06-23-2004
Pecan-Crusted Chicken Tenders
Tue, 08-10-2004 - 4:10pm
Just thought I'd share my two favorite recipes at the moment. Please let me know if they need additional SBD modifications...

WE EAT THESE OVER SALAD (I'VE NEVER TRIED THEM WITH THE DIPPING SAUCE)

FYI--WHEN I'M MAKING THESE FOR MY HUSBAND AND I, I MAKE A LESS SPICIER NUGGET-SIZE VERSION FOR MY KIDS AND THEY LOVE THEM...

I MAKE A HUGE BATCH OF BOTH AND FREEZE FOR QUICK DINNERS...


Oven Baked Pecan-Crusted Chicken Fingers Recipe

courtesy Emeril Lagasse



Recipe Summary

Difficulty: Easy

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 servings



1 cup pecan pieces

1/2 cup bread crumbs (PHASE 1 - OMIT/PHASE 2 - USE HOMEMADE WW BREADCRUMBS)

1 tablespoon plus 2 teaspoons Essence, recipe follows

2 large eggs

1/4 cup olive oil

2 pounds boneless, skinless chicken breasts, cut lengthwise into strips

Chopped parsley, garnish

Honey Mustard Dipping Sauce, recipe follows


Preheat the oven to 375 degrees F. 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.


*Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Honey Mustard Dipping Sauce:

1/2 cup mayonnaise

2 tablespoons honey (PHASE 1&2 - OMIT OR USE SPLENDA???)

2 tablespoons Creole mustard or other hot whole-grain mustard

Pinch salt

Pinch cayenne, or to taste

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.)

Yield: approximately 3/4 cup