Baked Chicken Fingers

Cook time: 15 minutes | Yield: 12 servings

Ingredients

• 1 cup pecans
• 2 cups panko breadcrumbs
• 2 teaspoons salt
• 2 teaspoons pepper
• 12 chicken tenders
• 3 eggs for dredging
• 1 cup flour for dredging

Honey-Mustard Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons whole-grain mustard
• 1 tablespoon lemon juice
• Salt to taste
• 1 cup flour for dredging

Directions

Preheat oven to 375 degrees.

In a food processor, combine pecans, panko, salt and pepper. Pulse for about a minute to combine and crush the pecans. Pour into a shallow dish.

In another shallow dish beat the eggs. Pour flour into a third shallow dish.

Dredge the chicken tenders into the flour then the eggs followed by the breadcrumb mixture. Place chicken on a sheet tray and bake in the oven until golden brown and crispy about 15 minutes.

For the Honey-Mustard Dipping Sauce:

In a small bowl, combine all the ingredients and stir well to combine. Cover with plastic wrap until ready to use.