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Crispy Pecan Chicken Fingers Recipe

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This recipe for Crispy Pecan Chicken Fingers, by , is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kay Day
Added: Thursday, April 9, 2009


4 boneless skinless chicken breasts
1/3 cup brown rice flour
2 eggs beaten
1 tbsp water
1 tbsp Dijon mustard
1 cup fresh gluten free bread crumbs
2/3 cup pecans, coarsely chopped
1/2 cup cornmeal
1/4 tsp salt
1/4 tsp freshly ground pepper

Cut each breast into strips 3/4 inch wide. Pat dry.
Place the rice flour in a shallow dish or pie plate. In a second shallow dish or pie plate, whisk together eggs, water and Dijon mustard.
In a large plastic bag combine bread crumbs, pecans, cornmeal, salt and pepper.
Coat chicken strips, a few at a time, first in rice flour, then in egg mixture. Shake in pecan -bread crumb mixture. Place in a single layer 1 inch apart on a prepared baking sheet.
Bake in preheated 425 degree oven for 20 - 25 minutes or until coating is golden brown and crispy and chicken is cooked.

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