Mmm, Mmm Monday-Oven Baked Pecan-Crusted Chicken Tenders

I have to give a shout out to my awesome friend, Stephanie. One, for being one of the coolest people on the planet and for sharing this recipe, which has become a staple in our menu rotation.  We eat a lot of chicken, and I'm always looking for new ways to cook it, because chicken breast is pretty boring, you know?

She promised that adults and kids would gobble it up and she was right (she usually is ;))! This is super easy to make and SO good. Just typing this recipe makes me want to whip up a batch because they're that good.

 Here's what you'll need: 2 pounds of chicken breasts cut into strips, 1 cup pecan pieces, 1/2 cup bread crumbs, 2 eggs, 1/4 cup olive oil, 1 tablespoon plus 2 teaspoons of Emeril's Essence Seasoning.

 In a food processor, combine the pecans, bread crumbs, and 1 tablespoon of seasoning. Pulse for a minute until well combined.

Beat two eggs with the olive oil and remaining Essence. Set up your assembly line to dredge the chicken pieces in the egg mixture, then the breading mixture. Place the strips on a lightly greased cookie sheet. I like to coat the strips in a Ziploc bag and line the pan with foil to make cleanup a little easier.

Bake for 15-20 minutes, turning once halfway through, until the chicken is cooked through. We love ours with Emeril's honey mustard sauce.

In a small bowl, mix 1/2 cup mayonnaise, 2 tablespoons creole mustard (we use Dijon), 2 tablespoons honey, pinch of salt and a pinch of cayenne (or to taste). Even our girls like the honey mustard sauce!

Reviews from the Peanut Gallery:

Me: 5 out of 5 stars. I am not a fan of plain chicken breast, but I live in a world of folks that only like chicken breast. This is a great way to please all of us. The chicken is so tender, juicy and flavorful, especially with the sauce. I'd love to try it in a spinach salad, but there's never any leftovers for me to try it out!

Andy: 5 out of 5 stars. He loves the pecan crust because it keeps the chicken tenders very moist. However, he threatened to lower his score because he had NO idea the honey mustard sauce included mayonnaise. He never would have eaten it because he loathes mayonnaise. I'm sneaky like that. ;)

Emma: "It's delicious and good too!"

Sophia: "Yum, yum!"

Emeril's Oven Baked Pecan-Crusted Chicken Tenders
Recipe via the fabulous Mrs. Jones ;)

2 pounds chicken breast, sliced lengthwise into strips
1 cup pecan pieces
1/2 cup bread crumb
2 eggs
1/4 cup olive oil
1 tablespoon plus 2 teaspoons of Emeril's Essence Seasoning

Heat oven to 375 degrees. In a food processor, combine the pecans, bread crumbs, and 1 tablespoon of seasoning. Pulse for a minute until well combined. Beat two eggs with the olive oil and remaining Essence. Set up your assembly line to dredge the chicken pieces in the egg mixture, then the breading mixture. Place the strips on a lightly greased cookie sheet. Bake for 15-20 minutes, turning once halfway through, until the chicken is cooked through.

Honey Mustard Dipping Sauce
1/2 cup mayonnaise
2 tablespoons creole mustard
2 tablespoons honey
pinch of salt
pinch of cayenne (or to taste)

Mix all ingredients in a small bowl and serve with chicken tenders.