Pecan Chicken Nuggets

Serve as is on a decorated tray or serve atop cucumber and radish slices, in lettuce or radicchio cups, or

Serve as is on a decorated tray or serve atop cucumber and radish slices, in lettuce or radicchio cups, or on thin slices of a whole wheat or white baguette.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 chicken breast halves, free range/organic
  • Salt and pepper
  • 1/4 cup mayonnaise

[/ingredients-left]
[ingredients-right]

  • 1/4 cup Creole mustard or a bold and spicy mustard
  • 2/3 cup chopped pecans
  • Several parsley leaves, about 8 to 12

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Lightly grease a baking sheet or line with a silicone baking mat or parchment paper. Heat the oven to 375°.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Wash chicken and pat dry. Cut chicken into small chunks, about 3/4-inch in size; sprinkle lightly with salt and pepper.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a bowl, combine the mayonnaise and mustard; stir to blend.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]In a food processor, combine pecans and parsley; blend until fine. Transfer pecan crumbs to a shallow bowl or pie plate.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]With a toothpick or small fork, dip the top of each chicken chunk in the mayonnaise-mustard mixture, and then press each chunk into the pecan mixture. Arrange chunks, pecan side up, in the prepared baking pan. Bake the nuggets for 15 minutes, or until chicken is cooked through. Makes 3 dozen.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest