Page 55 - Harnett Life Fall 2019

Baked Pecan-Crusted Chicken Tenders
Cook time: 35 minutes
2 cups raw pecan halves or pieces
1 cup panko or gluten-free bread crumbs
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon salt, plus additional, to taste
1 1/2-2 pounds chicken breast tenders or chicken strips
3 large eggs
1 cup all-purpose flour or gluten-free flour blend
pepper, to taste
Buttermilk Ranch Dip:
1/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried dill
1/2 teaspoon salt
Heat oven to 425 F.
In food processor, pulse pecans until fine as breadcrumbs. In
shallow bowl, mix pecans with panko, garlic powder, cayenne
pepper and 1 teaspoon salt.
In separate shallow bowl, whisk eggs until smooth. In third
shallow bowl, add flour.
Lightly season chicken tenders with salt and pepper, to
taste. Working with one chicken tender at a time, dip in eggs,
flour then pecan mixture. Be sure to press pecan mixture into
chicken to be sure it is completely coated. Set chicken on baking To make Buttermilk Ranch Dip: In small bowl, whisk
sheet lined with cooling rack or parchment paper. Repeat with buttermilk, mayonnaise, sour cream, parsley, onion powder,
remaining chicken. garlic powder, dried dill and salt until smooth.
Place chicken on center rack and bake 20 minutes until golden Serve pecan-crusted chicken tenders warm paired with
brown and cooked through. Buttermilk Ranch Dip.

Pizza with Pecan-Herb sheet. Gently pierce dough with
Topping fork to prevent air pockets.
Cook time: 40 minutes Bake crust 10-15 minutes, or
until lightly golden in color.
In food processor, pulse
1 store-bought pizza pecans, parsley and garlic
dough powder until mixture becomes
1 cup raw pecan halves coarse crumbs. Transfer to bowl
or pieces and stir in Parmesan cheese, red
1/2 cup fresh parsley pepper flakes (if desired), salt
1/2 teaspoon garlic and pepper. Set aside.
powder Using spoon, evenly spread
1/3 cup grated Parmesan pizza sauce over crust. Top with
cheese mozzarella cheese, red pepper
1 teaspoon red pepper slices and onion slices. Sprinkle
flakes (optional) 1/3 cup pecan mixture evenly
1 pinch salt over pizza.
1 pinch pepper Transfer pizza to oven and
1/2 cup jarred pizza sauce bake 10-15 minutes, or until
2 cups shredded crust is crispy and cheese is
mozzarella cheese melted. Serve with remaining
1/2 cup thinly sliced pecan-herb mixture.
red pepper
1/2 cup thinly sliced Notes: If dough instructions
Vidalia onion differ from recipe, use package
Heat oven to 400 F. Line baking instructions. Additional topping
sheet with parchment paper. options include: pepperoni,
Lightly flour clean surface. olives, ham, bacon and roasted
Using rolling pin, roll out pizza veggies. Leftover pecan-herb
dough to 1/8-inch thick and topping can be used for pasta
transfer to prepared baking and salads.