Pecan Crusted Chicken Tenders

Now this is the kind of present I LOVE! My folks brought back three bags of fresh pecans from a recent trip they took to Biloxi, Mississippi.

I already had some chicken defrosting in my refrigerator, so I decided to make some Pecan Crusted Chicken Tenders. My girls wanted some honey mustard sauce with theirs. This was just a quick 1:1 ratio of yellow mustard and honey with a small splash of apple cider vinegar. For my husband and I, I made a spinach salad and put these on top. I love nuts in my salads, so this was perfect!

Some other Cavegirl Cuisine recipes that you may enjoy:

• Asian Grilled Chicken Tenders
• Sriracha Grilled Chicken Tenders
• Cinnamon Pecan Crunch Cereal
• Pecan Crusted Chicken Tenders
• Ingredients
• juice of lemon
• 2 tablespoons yellow mustard
• 2 tablespoons raw honey
• 1/4 cup avocado oil (or preferred oil)
• 1 tablespoon Sriracha or preferred hot sauce
• handful of spinach
• 1 pound chicken tenders (chicken breasts cut into strips)
• 2 large eggs
• 1/2 cup cassava flour
• 1 cup chopped pecans
• sea salt

Directions

In a small food processor, pulse lemon juice, mustard, honey, oil, Sriracha, spinach, and a pinch of salt. Pour this mixture over chicken in a shallow dish or a gallon plastic bag. Refrigerate covered overnight.

Preheat oven to 350 degrees F.

Whisk eggs in one bowl. Place flour in a shallow dish. Place pecans on another plate.

Shake excess marinade off of each chicken tender. Dredge in flour. Dip in eggs. Coat with pecans. Place chicken on a parchment paper-lined baking sheet.

Bake for approximately 25 minutes until the internal temperure reaches 165 degrees F.

Serve with honey mustard or atop a beautiful spinach salad.

Enjoy!