Honey Mustard Chicken Fingers
35 min·American
Honey Mustard Chicken Fingers
Ingredients
- 2 pounds boneless (skinless chicken breasts, cut into strips)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh parsley leaves
For the honey mustard
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/4 cup honey
- 2 tablespoons mustard
- 2 tablespoons Dijon mustard
For the pecan crust
- 1 cup Fisher Nuts Pecan Halves
- 1 cup Panko*
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
6 steps
- 1
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- 2
To make the honey mustard, whisk together mayonnaise, Greek yogurt, honey and mustards.
- 3
To make the pecan crust, combine pecans, Panko, Italian seasoning, garlic powder and onion powder in the bowl of a food processor until mixture resembles coarse crumbs.
- 4
Season chicken with salt and pepper, to taste. Working one at a time, dip chicken into honey mustard, then dredge in pecan mixture, pressing to coat.
- 5
Place chicken onto the prepared baking sheet and bake for 15-20 minutes, or until the crust is golden brown and the chicken is completely cooked through.
- 6
Serve immediately, garnished with parsley, if desired.
Progress
0 / 6 steps
