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Parmesan Garlic Butter pecans add crunch and flavor to these baked chicken tenders.
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This healthier alternative to deep-fried chicken is an easy recipe for after work. Just pop the tenders in the oven to bake while you put together a simple garden salad and boil some garden-fresh corn on the cob. Sprinkle the finished tenders with grated parmesan for a little extra cheesy flavor.
Grilled Moroccan Chicken with Pecan Couscous
Ingredients
- 2 cups Wutta Nut! Parmesan Garlic Butter pecans
- 1 ½ to 2 pounds chicken breast tenders or chicken strips
- 1 cup panko or gluten free bread crumbs
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne
- 1 teaspoon salt
- 3 large eggs
- 1 cup all-purpose flour or gluten free flour blend
- ½ cup Grated Parmesan Cheese
Instructions
- Preheat oven to 425 F.
- In a food processor, pulse pecans until fine as breadcrumbs. Mix pecans along with panko, garlic powder, cayenne and salt in a shallow bowl.
- In another shallow bowl, whisk eggs until smooth. And finally, in a third shallow bowl add flour.
- Lightly season chicken tenders with salt and pepper. Working with one chicken tender at a time, dip in eggs, flour and then pecan mixture. (be sure to press the pecan mixture onto the chicken to be sure it is completely coated.) Set chicken on a baking sheet lined with a cooling rack or parchment paper. Repeat with remaining chicken.
- Place chicken on center rack and bake for 20 minutes, until golden brown and cooked through.
- Before serving, sprinkle with grated Parmesan cheese, if desired. Serve warm.