Parmesan Pecan Crusted Chicken Tenders

Parmesan Pecan Crusted Chicken Tenders

Parmesan Pecan Crusted Chicken Tenders

If you’ve got a picky eater at your house like I do then you’ll appreciate this recipe. It is an easy-peasy crowd- pleasing recipe that will make your kitchen smell wonderful and complete your meal in less than 20 minutes.  The chicken tenders taste as wonderful they look, believe me, but more importantly you can believe my very particular daughter who absolutely loves these.

The crust is made with Parmesan cheese blended with pecans, Italian bread crumbs, paprika and salt. Dip the chicken tenders in an egg  and then dredge in the tasty crumb mixture. I saute them in coconut oil which creates a lovely crispy crust perfect for serving with yesterday’s Simple Red Beans and Rice or you try slicing them and arrange over the Kale Apple Slaw with Candied Almonds and Sweet Poppy Seed Dressing I posted last week. You might dip them in a yummy hummus dip like my Homemade White Bean Hummus or top with my Sun-Dried Tomato and Feta Cheese Dip for a fabulous appetizer.

Parmesan Pecan Crusted Chicken Tenders

Parmesan Pecan Crusted Chicken Tenders

Any way you serve them will be perfect. The picky pallette in your home will be begging for these in days ahead and you’ll be ready!

Parmesan Pecan Crusted Chicken Tenders

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6 servings

  • Parmesan Pecan Crusted Chicken Tenders
  • 1/3 cup Parmesan cheese
  • 1/3 cup pecans
  • 1/3 cup Italian-seasoned bread crumbs
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 1 large egg
  • 1-2 Tbsp coconut oil
  • 1- 1 1/2 pounds chicken tenders
  1. Combine Parmesan cheese, pecans, bread crumbs, paprika and salt in container of a food processor fitted with a metal blade. Cover and process until finely ground. Pour into a shallow dish and set aside.
  2. Beat egg in a shallow dish and set aside.
  3. Heat coconut oil in skillet and place over medium-high heat.
  4. Dip chicken tenders, one at a time, in beaten egg and then dredge in bread crumb mixture, coating well.
  5. Place in skillet and cook until golden brown, about 2-3 minutes. Turn each piece over and brown the other side, another 2-3 minutes until chicken is done and no longer pink.
http://insidekarenskitchen.com/parmesan-pecan-crusted-chicken-tenders/

 

You might also enjoy:

Thai Chicken Satay with Spicy Peanut Sauce

Thai Chicken Satay with Spicy Peanut Sauce

 

 

 

 

 

Simple Chicken Parmesan

Simple Chicken Parmesan2

 

 

 

 

 

Chipotle Lime Grilled Chicken

Chipotle Lime Grilled Chicken

 

 

 

 

 

Caribbean Chicken

Carribean Chicken

7 comments

    • Karen says:

      HI Janet: I’ve calculated that each serving would be 251 calories, 5.6 grams carbohydrate, 12 grams fat (assuming you use 2 Tbsp coconut oil), 26 grams protein. Hope that helps!

      • Bobbi says:

        Thank you for the nutritional value on this dish. I am definitely keeping this one on hand and I am so glad it is in the bariatric friendly section.

  1. shanna says:

    I see this recipe calls for bread crumbs, is this ok for 8 weeks post op? I know I’m supposed to stay away from bread carbs but this seems like a small amount used.

    • Karen says:

      Hi Shanna: Yes you can use a little bread crumbs after 8 weeks. You’re right about it being such a small amount per serving. The nuts and cheese make up the lion’s share of the outer coating anyway. I hope you enjoy them.

Leave a Reply