Chicken Fingers made with Terrapin Ridges Pecan Honey Mustard
November 8, 2018
2 pounds boneless, skinless chicken breasts, cut into strips
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
FOR THE HONEY MUSTARD
1/4 cup mayonnaise
1/4 cup Greek yogurt
1/4 cup honey
4 tablespoons Terrapin Farms Pecan Honey Mustard
FOR THE PECAN CRUST
1 cup pecan halves
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
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 Terrapin Ridge Farms Pecan Honey Mustard
To make the pecan crust, combine pecans, 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 Terrapin Ridge Farms Pecan Honey Mustard mixture, 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