Go Back
–+ servings
Honey Mustard Chicken Fingers

Honey Mustard Chicken Fingers

Yield: 6 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!
4.2 stars (7 ratings)

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

For the honey mustard

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • ¼ cup honey
  • 2 tablespoons mustard
  • 2 tablespoons Dijon mustard

For the pecan crust

  • 1 cup Fisher Nuts Pecan Halves
  • 1 cup Panko*
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder

Instructions

  • 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.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.