I saw a recipe for Pecan Crusted Chicken and knew I had to make something like it- and fast!  I tweaked the recipe to our tastes and we thoroughly enjoyed the meal.  The credit goes to Katherine at Rufus Guide- you can check out her recipe here.  I love their blog and frequently find things I want to make right away.  It’s dangerous!

These chicken breasts can be made with tenders or you can pound chicken breasts thin.  They have the perfect amount of sweet, salty, and crunch to them!

-1 Pound Boneless, Skinless Chicken Breast Tenders
-1 Cup Pecans
-1/2 Cup Pretzels
-1 Egg
-1/4 Cup Milk
-Pepper, to taste

Preheat oven to 350F.

Blend pecans and pretzels in a blender until finely chopped.  (I did mine separately and it worked well.)

Pour pecan/pretzel mix into a small bowl.

Whisk together milk and egg in a small bowl.

Dip each chicken tender in the egg mixture.  (Doing this left handed isn’t easy!)

Remove it and dip into the pecan mixture, being sure to evenly coat it.

Place in a baking dish and bake for 15-20 minutes, until golden and cooked through.

Remove from oven and let rest for a few minutes before serving.

Serve and enjoy!