4 oz Chicken breast tenders
1 Tbs. Pecans, coarsely ground
1/4 c breadcrumbs
1/8 tsp sea salt
1/8 tsp pepper
1 egg white
1 Tbs flour
Combine pecans, breadcrumbs, and salt and pepper in bowl, in a second bowl, whisk egg white until just foamy.
Place flour and chicken tenders in zip lock bag and shake to coat.
Dip each tender in egg white, then press both sides into breadcrumb mixture to coat.
Bake on greased cookie sheet for 15 minutes (or until done), turn half way through.
Serve with Roasted Broccoli, or sides of your choice.
0 comments:
Post a Comment