Pecan Honey Mustard Crusted Chicken Fingers
2 lbs boneless, skinless chicken breasts, cut into strips
Salt and pepper to taste
2 tbsp chopped parsley leaves
For Honey Mustard:
1/4 cup mayo and 1/4 cup Greek yogurt
1/4 cup honey
4 tbsp Terrapin Ridge Farms Pecan Honey Mustard
For Pecan Crust:
1 cup pecan halves
1 tbsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp onion powder
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Whisk together mayo, Greek yogurt, honey, and Pecan Honey Mustard.
In a food processor bowl, combine pecans, Italian seasoning, garlic powder, and onion powder until mixture resembles crumbs.
Season chicken with salt and pepper to taste. Working one at a time, dip chicken into Pecan Honey Mustard mixture, 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 chicken is cooked through.
Serve immediately and enjoy!