Tuesday, February 9, 2010

Crunchy Pecan-Crusted Chicken Fingers

Prep: 15 mins
Bake: 20 mins
Serves: 4

  • 16 saltines
  • 1/4 cup chopped pecans
  • 1 tsp. salt
  • 2 tsp. paprika
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 1/2 lb. boneless, skinless chicken breast halves, cut into uniform strips
1.) Preheat oven to 425 degrees F. Mist a wire rack with cooking spray and place on top of a foil-lined broiler pan.

2.) Combine saltine, pecans, salt and paprika in bowl of a food processor and pulse to finely grind and mix. Transfer to a shallow bowl.

3.) Place flour in a second bowl. Lightly beat together egg and 1 Tbsp. water in a third shallow bowl.

4.) Coat each chicken strip in flour, dip in egg and dredge in cracker mixture. Arrange chicken on rack and bake until golden brown, 18 to 20 minutes.

Per serving: 301 Cal., 9g Fat (2g Sat.), 152mg Chol., 1g Fiber, 43g Pro., 10g Carb., 753mg Sod.

Recipe via All You Magazine

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.