Oven Baked Pecan-Crusted Chicken Fingers

 Recipe Summary 
 Prep Time: 20 minutes  Cook Time: 20 minutes 
 Yield: 4 servings    

1 cup pecan pieces 
1/2 cup bread crumbs 
1 tablespoon plus 2 teaspoons Essence, recipe follows 
2 large eggs 
1/4 cup olive oil 
2 pounds boneless, skinless chicken breasts, cut lengthwise into strips 
Chopped parsley, garnish 
Honey Mustard Dipping Sauce, recipe follows

Preheat the oven to 375 degrees F. Lightly grease a large baking sheet. 
In the bowl of a food processor, combine the pecan pieces, bread 
crumbs, and Essence. Pulse for 1 minute to combine. Pour into a 
shallow dish. 

In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of 
Essence. One at a time, dip the chicken into the egg mixture then dredge 
in the pecan mixture, shaking to remove any excess. Transfer to the baking 
sheet and bake, turning once, until the chicken is cooked through and the 
crust is golden, 15 to 20 minutes. 

Remove the chicken from the oven and transfer to 4 plates. Garnish with 
parsley and serve with the Honey Mustard Dipping sauce on the side.


*Essence (Emeril's Creole Seasoning): 
2 1/2 tablespoons paprika 
2 tablespoons salt 
2 tablespoons garlic powder 
1 tablespoon black pepper 
1 tablespoon onion powder 
1 tablespoon cayenne pepper 
1 tablespoon dried leaf oregano 
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. 
Yield: about 2/3 cup 


Honey Mustard Dipping Sauce: 
1/2 cup mayonnaise 
2 tablespoons honey 
2 tablespoons Creole mustard or other hot whole-grain mustard 
Pinch salt 
Pinch cayenne, or to taste

In a small bowl, combine all the ingredients and stir well to combine. 
Cover tightly with plastic wrap and refrigerate until ready to use. 
(Honey-Mustard Dipping Sauce will keep, refrigerated in a covered 
non-reactive container, for 2 weeks.) 

Yield: approximately 3/4 cup