Pecan-Crusted Chicken Fingers
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 349 |
| pro | 31 g |
| total fat | 22 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | 3 g |
| chol | 125 mg |
| sodium | 186 mg |
| potassium | 464 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 12 |
| vit A | 4 |
| vit C | 3 |
| folate | 11 |
Serve these chicken fingers with honey or plum sauce for dipping. Panko (Japanese bread crumbs) gives them a deliciously crunchy crust.
Ingredients
- 1-1/2 lb boneless skinless chicken breasts
- 1/3 cup all-purpose flour
- 2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1-1/2 cups finely chopped pecans
- 1/2 cup panko bread crumbs
Preparation
Between plastic wrap, pound chicken with flat side of meat pounder or rolling pin to 1/2-inch (1 cm) thickness. Cut each lengthwise on diagonal into 4 strips.
In shallow dish, whisk together flour, 1 tsp (5 mL) of the chili powder, salt and pepper. In bowl, beat eggs. Place pecans, panko and remaining chili powder in another shallow dish.
One at a time, dip chicken strips into flour, shaking off excess; dip into eggs.Dredge in pecan mixture to lightly coat, pressing to adhere.
Bake on parchment paper–lined baking sheet in 425°F (220°C) oven until golden and no longer pink inside, about 25 minutes.
More chicken finger recipes:
In shallow dish, whisk together flour, 1 tsp (5 mL) of the chili powder, salt and pepper. In bowl, beat eggs. Place pecans, panko and remaining chili powder in another shallow dish.
One at a time, dip chicken strips into flour, shaking off excess; dip into eggs.Dredge in pecan mixture to lightly coat, pressing to adhere.
Bake on parchment paper–lined baking sheet in 425°F (220°C) oven until golden and no longer pink inside, about 25 minutes.
More chicken finger recipes:
- Chicken Fingers with Peanut Apricot Sauce
- Chicken Fingers with Honey Mustard Sauce
- Chicken Fingers with Sweet Potato Oven Fries
- Oven-Baked Chicken Fingers with Zesty Caesar Dip
Source : Canadian Living Magazine: February 2010
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