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Pecan Chicken Tenders
This recipe is adapted from The Southern Living Party Cookbook
Prep Time: 00:20
Cook Time: 00:35
1 cup coarsely chopped pecans
1 cup all-purpose flour
1/2 cup plain yellow cornmeal
1/2 cup chopped shallots
1 tablespoon kosher salt
1 tablespoon chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 large egg
1/2 cup whole milk
16 chicken breast tenders
1Preheat the oven to 400 degrees. Drizzle olive oil onto a rimmed baking sheet.
2Stir together the pecans, flour, cornmeal, shallots, salt, rosemary and pepper in a shallow dish.
3Whisk together the egg and milk in a shallow bowl. Dip the chicken tenders, 1 at a time, in the egg mixture; dredge in the pecan-flour mixture, pressing to adhere. Place on baking sheet, drizzle with more olive oil and bake for 15 -20 minutes until browned and cooked through. Broil for 2 minutes if more browning is needed, but watch carefully to keep from burning.
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