Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!
Chicken fingers. Chicken tenders. Chicken strips. What do you prefer to call them?
I’m keen on “chicken fingers” – because I’m 12 apparently. And it just sounds more fun to eat.
Especially when you coat them in an epic homemade honey mustard sauce (and slightly lightened-up with Greek yogurt, of course) along with a crisp pecan-Panko crust, using preservative-free Fisher Nuts.
Except guys, this is completely 100% baked. But that’s just between you and me, right?
You can also save some of the honey mustard sauce for later – you know, in case you need more for dipping purposes.
- 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
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- ¼ 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
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- To make the honey mustard, whisk together mayonnaise, Greek yogurt, honey and mustards.
- 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.
- 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.
- 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.
- Serve immediately, garnished with parsley, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.