Pecan-Crusted Chicken Strips

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  • 1 cup pecan pieces
  • 1/2 cup panko (Japanese-style breadcrumbs)
  • 1/2 teaspoon each salt and pepper
  • 1 1/2 tablespoons Cajun seasoning, divided
  • 2 pounds boneless, skinless chicken breast, cut into strips
  • 2 eggs, beaten
  • 3 tablespoons olive oil


Preheat oven to 375°F. Line a rimmed baking sheet with parchment.
Put the pecan pieces, panko, salt, pepper and 1 tablespoon of the Cajun seasoning in the bowl of a food processor. Pulse 8-9 times.
In a medium bowl, beat the eggs, olive oil and remaining 1/2 tablespoon seasoning. Pat the chicken dry, then dip into the egg mixture and coat with the nut mixture. Arrange on the baking sheet and bake for 8 minutes. Turn chicken over and bake an additional 8 minutes or until chicken is cooked through.
Serve with your favorite dipping sauce.

Recipe from Central Market Poulsbo - Culinary Resource Center
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