A weekly request around the apartment, this recipe was adapted from an Everyday Paleo recipe that went over extremely well a few months ago. An avid Chik-Fil-A fan, Steve did miss one of his all time favor comfort foods until these bad boys came out of the oven. The crunch of the pecans and almond meal coupled with the honey mustard flavor make these tenders irresistable (and paleo)!
Ingredients
- about 1.5 lbs organic, boneless, skinless chicken tenders
- 1 cup pecans
- .5 cup organic mustard
- 2 tbs honey
- olive oil
- .5 cup almond meal (optional)
Directions
1. Pre-heat oven to 350 degrees, lightly grease your dish with olive oil (we use a spray thing)
2. Crush your pecans into tiny pieces (you can use a food processor or a good old kitchen hammer, depending on how chunky you prefer them) and spread them out on a large plate or preferably, a pie dish of some sort. Here is where you can add the almond meal if you want your tenders a little more covered and crunchy.
3. Whisk mustard and honey together in a sizable bowl. You will end up with an assembly line that resembles this:
4. Drop the tenders in the mustard (give 'em a little rub) then place them on the pecan pieces. Flip the tenders so both sides are covered in nutty goodness and then place them in your dish. Continue to do so until your naked tender count is 0.5. Put those suckers in the oven for about 30 minutes (or until the juices run clear) then let them cool in the pan or on a separate plate. Then enjoy!
Get cookin' y'all!
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