Oven Baked chicken strips coated with pecan nuts


  • 1 cup crushed pecans

  • 0.50 cup bread crumbs

  • 0.25 teaspoon garlic powder

  • 0.25 teaspoon paprika

  • 0.50 teaspoon sea salt

  • good pinch ground black pepper

  • 0.50 teaspoon parsley or Herbs de Provencal (optional)

  • 2 large eggs

  • 0.25 cup olive oil

  • 1 kg skinless chicken breasts, cut lengthwise into strips

  • Chopped parsley, garnish

  • Honey Mustard Sauce:

  • 0.5 cup low fat mayonnaise

  • 2 tablespoons honey

  • 2 teaspoons Dijon Mustard

  • good pinch sea salt

  • good pinch ground black pepper

  • good pinch paprika


  • 1.

    Preheat oven to 180C.

  • 2.

    Lightly grease a large baking sheet. In food processor bowl, combine pecan pieces, bread crumbs, and seasonings.

  • 3.

    Pulse for 1 minute to combine then pour into shallow dish.

  • 4.

    In medium bowl beat eggs & , olive oi.

  • 5.

    Dip chicken strips into the egg mixture one at a time then coat with pecan mixture shaking to remove any excess.

  • 6.

    Transfer to greased baking sheet and bake at 180C turning once for 20 minutes or until cooked

  • 7.

    Divide chicken on serving plates then garnish with parsley.

  • 8.

    Serve with sauce.

  • 9.

    To make sauce combine all ingredients in a small bowl and whisk well to make a smooth sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 914kj
  • Fat Total 63g
  • Saturated Fat 9g
  • Protein 63g
  • Carbohydrate 22g
  • Sugar 10g
  • Sodium 706mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Versatile recipe that can be served with salad in the summer, vegies in the winter or served as finger food.

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