Pecan Chicken Fingers Serves 4 1/2 cup corn flakes, crushed 1/2 cup pecans, finely chopped 1 TBS dried parsley 1/4 tsp salt 1/4 tsp garlic powder 1/4 tsp onion powder 12-16 oz boneless, skinless chicken breasts 2 TBS milk Preheat oven to 400. Pat chicken dry with paper towels. Cut chicken into 1x3 inch strips. Combine corn flakes, pecans, parsley, salt, garlic powder and onion powder in a shallow dish. Dip chicken strips in milk then coat with pecan mixture. Place in a baking pan sprayed with olive oil. Bake 7-9 minutes or until no longer pink inside. These can also be made in an airfyer for an excellent crispy crunch!
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