Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless skinless chicken breasts ( cut into strips)
  • 1 egg
  • 2 cloves garlic (minced)
  • 2 tablespoons honey mustard
  • 1 lemon (zest and juice)
  • 1/4 teaspoon salt ((more or less to taste))
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons hot sauce ((optional))
  • 1 tablespoon mayo
  • 2 cups chopped pecans
  • 1 cup crushed corn flakes
  • 1 pinch salt (, pepper)
  • 1/2 teaspoon dried oregano
  • 2 tablespoons basil pesto (( Check the recipe here or here))
  • 1/2 cup sour cream
  • 1 pinch salt

Instruction

  • Preheat the oven to 450 degrees F.
  • Line a baking sheet with parchment paper and spray or drizzle it with some olive oil.
  • In a bowl, mix the chicken ingredients (without the chicken or coating) until the mixture is smooth. Add the chicken strips into the egg mixture and toss them well to coat.
  • In another shallow bowl, mix the coating ingredients together.
  • Take the chicken strips and coat them in the crunchy pecan mixture well on both sides, and pat each chicken strip very well to coat.
  • Place each chicken strip on the baking sheet. Repeat with the remaining strips.
  • Drizzle or spray some olive oil over the chicken strips and bake them for 12-15 mins (depending on the size of your chicken strips).
  • In the meantime, mix the basil dip ingredients in a small bowl.
  • Serve the chicken and basil dip together.