For the honey mustard -¼ cup mayonnaise¼ cup greek yogurt¼ cup honey2 tbsp mustard2 tbsp Dijon mustard
For the Pecan Crust - 1 cup pecans1 cup panko bread crumbs1 tbsp Italian seasoning½ tsp garlic powder½ tsp onion powder
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Make the honey mustard by combining the mayonnaise, greek yogurt, honey and mustards. Split and set aside in two small bowls. Make the pecan crust by combining pecans, panko, Italian seasoning, garlic powder and onion powder in a food processor until it looks like crumbs. Set aside in a medium bowl.
Season the chicken with salt and pepper. Dip the chicken into the honey mustard and then dredge through the pecan crumbs, pressing to coat. Place the chicken on the prepared baking sheet and bake for 15 to 20 minutes or until the chicken is cooked through. Serve immediately. Use 2nd bowl of honey mustard as a dipping sauce!
Source - http://damndelicious.net/2016/02/28/honey-mustard-chicken-fingers/
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.