Receta Pecan Crusted Chicken Tenders
Now this is the kind of present I LOVE! My folks brought back three bags of fresh pecans from a recent trip they took to Biloxi, Mississippi.
I already had some chicken defrosting in my refrigerator, so I decided to make some Pecan Crusted Chicken Tenders. My girls wanted some honey mustard sauce with theirs. This was just a quick 1:1 ratio of yellow mustard and honey with a small splash of apple cider vinegar. For my husband and I, I made a spinach salad and put these on top. I love nuts in my salads, so this was perfect!
Some other Cavegirl Cuisine recipes that you may enjoy:
- Asian Grilled Chicken Tenders
- Sriracha Grilled Chicken Tenders
- Cinnamon Pecan Crunch Cereal
- Pecan Crusted Chicken Tenders
- Ingredients
- juice of lemon
- 2 tablespoons yellow mustard
- 2 tablespoons raw honey
- 1/4 cup avocado oil (or preferred oil)
- 1 tablespoon Sriracha or preferred hot sauce
- handful of spinach
- 1 pound chicken tenders (chicken breasts cut into strips)
- 2 large eggs
- 1/2 cup cassava flour
- 1 cup chopped pecans
- sea salt
Directions
In a small food processor, pulse lemon juice, mustard, honey, oil, Sriracha, spinach, and a pinch of salt. Pour this mixture over chicken in a shallow dish or a gallon plastic bag. Refrigerate covered overnight.
Preheat oven to 350 degrees F.
Whisk eggs in one bowl. Place flour in a shallow dish. Place pecans on another plate.
Shake excess marinade off of each chicken tender. Dredge in flour. Dip in eggs. Coat with pecans. Place chicken on a parchment paper-lined baking sheet.
Bake for approximately 25 minutes until the internal temperure reaches 165 degrees F.
Serve with honey mustard or atop a beautiful spinach salad.
Enjoy!