Pecan Crusted Chicken Strips

These are so delicious and fast for any weeknight meal. My family loves these and it seems that I can never make enough of them. I usually serve them with mashed potatoes, salad, and steamed peas or green beans. These are better than store bought chicken strips and not much trouble. I promise that your family will choose these over Tyson's or Schwan's anytime!

Pecan Crusted Chicken Strips
3-4 boneless, skinless chicken breasts or 1 pkg of chicken tenders
1 cup very finely chopped pecans
1 cup shredded Parmesan Cheese divided
1 cup bread crumbs
1 egg
1 cup milk
1 tablespoon, Italian seasoning
Olive Oil

Combine the chopped pecans, bread crumbs, ½ cup Parmesan cheese, and seasonings in a small flat container, mix well. Combine the egg and milk – whisk together with a fork. On medium high, heat enough olive oil in a skillet to cover the bottom and just go up the side a little, you don’t want too much. Rinse and pat dry the chicken strips. Dredge the chicken in the egg mixture and then coat with pecan mixture. Fry lightly in olive oil until pecan crusted mixture is golden brown. Remove to a baking dish. Once all the chicken strips are in the dish, sprinkle them with more shredded Parmesan cheese, and bake in oven for about 15 to 20 minutes on 325 degrees Fahrenheit.

Cook's Note:
I always bake these on my Pampered Chef large bar pan. It makes the chicken strips get crispy even though they aren't fried the whole time, making them a little healthier than the deep fried ones.

Ratings:
Whitt: 5 ***** (Especially when they are served with some mashed potatoes!)