Honey Mustard Chicken Fingers

Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

Honey Mustard Chicken Fingers - Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

Chicken fingers. Chicken tenders. Chicken strips. What do you prefer to call them?

Honey Mustard Chicken Fingers - Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

I’m keen on “chicken fingers” – because I’m 12 apparently. And it just sounds more fun to eat.

Honey Mustard Chicken Fingers - Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

Especially when you coat them in an epic homemade honey mustard sauce (and slightly lightened-up with Greek yogurt, of course) along with a crisp pecan-Panko crust, using preservative-free Fisher Nuts.

Honey Mustard Chicken Fingers - Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

Except guys, this is completely 100% baked. But that’s just between you and me, right?

 Honey Mustard Chicken Fingers - Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

You can also save some of the honey mustard sauce for later – you know, in case you need more for dipping purposes.

Honey Mustard Chicken Fingers

Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

Ingredients:

  • 2 pounds boneless, skinless chicken breasts, cut into strips
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the honey mustard

  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1/4 cup honey
  • 2 tablespoons mustard
  • 2 tablespoons Dijon mustard

For the pecan crust

  • 1 cup Fisher Nuts Pecan Halves
  • 1 cup Panko*
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Directions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. To make the honey mustard, whisk together mayonnaise, Greek yogurt, honey and mustards.
  3. To make the pecan crust, combine pecans, Panko, Italian seasoning, garlic powder and onion powder in the bowl of a food processor until mixture resembles coarse crumbs.
  4. Season chicken with salt and pepper, to taste. Working one at a time, dip chicken into honey mustard, then dredge in pecan mixture, pressing to coat.
  5. Place chicken onto the prepared baking sheet and bake for 15-20 minutes, or until the crust is golden brown and the chicken is completely cooked through.
  6. Serve immediately, garnished with parsley, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 439.4 Calories from Fat 220.5
% Daily Value*
Total Fat 24.5g 38%
Saturated Fat 3.1g 16%
Trans Fat 0g
Cholesterol 91.1mg 30%
Sodium 511.6mg 21%
Total Carbohydrate 22.6g 8%
Dietary Fiber 1.4g 6%
Sugars 12.8g
Protein 34.5g 69%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.