Thursday, July 3, 2008

Honey-Pecan Crusted Chicken Tenders

A Cooking Light recipe featured on the blog Pleasure Cooker

  • salt and pepper
  • boneless, skinless chicken tenders
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 3/4 tsp paprika
  • 1/8 tsp garlic powder
  • 1 1/4 cups finely crushed cornflakes
  • 1/2 cup finely chopped pecans
  • canola oil

  1. Preheat oven to 400.
  2. Sprinkle salt and pepper over chicken.
  3. Combine honey, mustard, paprika and garlic in a small bowl.
  4. Combine cornflakes and pecans in a shallow dish (I crushed up the cornflakes and pecans together in my mini food processor). Brush both sides of chicken with honey mixture; dredge in cornflake mixture.
  5. Place chicken on a baking sheet lined with parchment paper. Lightly coat the chicken with canola oil, applied with a pastry brush.
  6. Cook at 400 for 15 minutes or until done.

The original recipe uses cooking spray, but I don't, so I replaced it with canola oil.
This was very good! I am going to be making it again soon. It was very easy.

Tim's Rating: 9/10
("Tastes like McDonald's chicken nuggets dipped in honey!")
Apparently a good thing?
Liz's Rating: 9/10


Sherri said...

SHUT UP! Those look sooooooooooooooooooooooooooo good!

WeezerMonkey said...

[wiping drool]

Dunc said...

Sweet Jesus, those look good - you're going to convert me back to a meat eater!