Honey Mustard Chicken Fingers

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 2 tbsp Parsley, fresh leaves

• Condiments

  • 2 tbsp Dijon mustard
  • 1/4 cup Honey
  • 1/4 cup Mayonnaise
  • 2 tbsp Mustard

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Kosher salt and freshly ground black pepper

• Nuts & Seeds

  • 1 cup Fisher nuts pecan, Halves

• Bread & Baked Goods

  • 1 cup Panko

• Dairy

  • 1/4 cup Greek yogurt

Found on damndelicious.net

Description

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
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1/4 cup honey
• 2 tablespoons mustard
• 2 tablespoons Dijon mustard
• 1 cup Fisher Nuts Pecan Halves
• 1 cup Panko*
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

Directions

• 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.