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
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
- 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
- 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.
- Beat egg in a shallow dish and set aside.
- Heat coconut oil in skillet and place over medium-high heat.
- Dip chicken tenders, one at a time, in beaten egg and then dredge in bread crumb mixture, coating well.
- 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.
You might also enjoy:
Thai Chicken Satay with Spicy Peanut Sauce
Janet
What is the nutritional value?
Karen
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
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.
Bobbi
I made this dish last night. Definitely a keeper! DELICIOUS & EASY!!
Karen
This makes me happy! I love when recipes are delicious and easy. Thank you for commenting!
shanna
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
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.
wendy
Hi Karen,
Thanks for the recipe I had gastric sleeve 2.5 months ago and I am really getting tired of the same old things but I don’t have time to plan. Have you coconut or oat flour instead of bread crumbs. I am down 48 lbs with 30-40 to go and I feel great! Loving the new me!
Karen
Congratulations Wendy! It feel so good to finally be in control of your food. Using oat flour is just the same as using bread or Panko crumbs as in carbohydrate content. I’ve tried almond flour which is pretty much the same as coconut flour and unfortunately it doesn’t perform the same as the crumbs. It makes the coating heavy; too much fat. But feel free to give it a try and let me know.