Paleo Recipes – Cavegirl Cuisine

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Pecan Crusted Chicken Tenders

Pecan Crusted Chicken Tenders

bag of pecansNow this is the kind of present I LOVE! My folks brought back three bags of fresh pecans from a recent trip they took to Biloxi, Mississippi.

I already had some chicken defrosting in my refrigerator, so I decided to make some Pecan Crusted Chicken Tenders. My girls wanted some honey mustard sauce with theirs. This was just a quick 1:1 ratio of yellow mustard and honey with a small splash of apple cider vinegar. For my husband and I, I made a spinach salad and put these on top. I love nuts in my salads, so this was perfect!

Some other Cavegirl Cuisine recipes that you may enjoy:
Asian Grilled Chicken Tenders
Sriracha Grilled Chicken Tenders
Cinnamon Pecan Crunch Cereal

Pecan Crusted Chicken Tenders

Ingredients

  • • juice of lemon
  • • 2 tablespoons yellow mustard
  • • 2 tablespoons raw honey
  • • 1/4 cup avocado oil (or preferred oil)
  • • 1 tablespoon Sriracha or preferred hot sauce
  • • handful of spinach
  • • 1 pound chicken tenders (chicken breasts cut into strips)
  • • 2 large eggs
  • • 1/2 cup cassava flour
  • • 1 cup chopped pecans
  • • sea salt

Directions

  1. In a small food processor, pulse lemon juice, mustard, honey, oil, Sriracha, spinach, and a pinch of salt. Pour this mixture over chicken in a shallow dish or a gallon plastic bag. Refrigerate covered overnight.
  2. Preheat oven to 350 degrees F.
  3. Whisk eggs in one bowl. Place flour in a shallow dish. Place pecans on another plate.
  4. Shake excess marinade off of each chicken tender. Dredge in flour. Dip in eggs. Coat with pecans. Place chicken on a parchment paper-lined baking sheet.
  5. Bake for approximately 25 minutes until the internal temperure reaches 165 degrees F.
  6. Serve with honey mustard or atop a beautiful spinach salad.
  7. Enjoy!

Ingredients

  • juice of lemon
  • 2 tablespoons yellow mustard
  • 2 tablespoons raw honey
  • 1/4 cup avocado oil (or preferred oil)
  • 1 tablespoon Sriracha or preferred hot sauce
  • handful of spinach
  • 1 pound chicken tenders (chicken breasts cut into strips)
  • 2 large eggs
  • 1/2 cup cassava flour
  • 1 cup chopped pecans
  • sea salt

Directions

  1. In a small food processor, pulse lemon juice, mustard, honey, oil, Sriracha, spinach, and a pinch of salt. Pour this mixture over chicken in a shallow dish or a gallon plastic bag. Refrigerate covered overnight.
  2. Preheat oven to 350 degrees F.
  3. Whisk eggs in one bowl. Place flour in a shallow dish. Place pecans on another plate.
  4. Shake excess marinade off of each chicken tender. Dredge in flour. Dip in eggs. Coat with pecans. Place chicken on a parchment paper-lined baking sheet.
  5. Bake for approximately 25 minutes until the internal temperure reaches 165 degrees F.
  6. Serve with honey mustard or atop a beautiful spinach salad.
  7. Enjoy!
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