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
-1/4 Cup Milk
-Pepper, to taste
Preheat oven to 350F.
Pour pecan/pretzel mix into a small bowl.
Whisk together milk and egg in a small bowl.
Remove it and dip into the pecan mixture, being sure to evenly coat it.