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0 from 21 votes

Honey Mustard Chicken Fingers

Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. To make the honey mustard, whisk together mayonnaise, Greek yogurt, honey and mustards.
  3. 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.
  4. 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.
  5. 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.
  6. 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.