Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.
Ingredients
-
1 cup
pecan halves
-
1 1/2 cups
all-purpose baking mix
-
1 teaspoon
salt
-
1/2 teaspoon
pepper
-
1
(18.4-oz.) package boneless, skinless chicken breast tenderloins
-
2
large eggs
-
1/2 cup
buttermilk
-
Vegetable cooking spray
-
Garnish: green onion curls
Preparation
- Place pecans in a single layer in a shallow pan.
- Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
- Process toasted pecans, baking mix, salt, and pepper in a food
processor until pecans are finely ground. Place 1/2 cup pecan mixture in
a large bowl. Add chicken, tossing to coat.
- Whisk together eggs and buttermilk. Dip chicken in milk mixture;
dredge in remaining pecan mixture. Arrange chicken in a single layer on a
lightly greased aluminum foil-lined baking sheet. Lightly coat tops of
chicken with vegetable cooking spray.
- Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.
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