Pecan Crusted Chicken

Recipe taken from wellplated.com

Eric didn't like very much, so probably won't make again. Oh well. Wish I had posted this last month because I don't remember it as well.  I think he likes the sesame encrusted chicken better because I marinate the chicken in soy sauce etc, which I obviously didn't do here, so maybe it was a bit too dry and not as flavorful.  

Oh and Eric told me to dust it with flour before dipping in egg, which I think actually messed it up more and made it so the pecans/panko didn't stick when I went to flip the chicken.  Or maybe I shouldn't have flipped the chicken at all.  Anyways, when I went to flip, basically the crust all came off.  

Plus, I ran out of eggs, pecan/panko, before I was finished with the chicken tenders, which sucked.  I think I used 1/4 cup because that's what I used for the sesame one, and need to use the full 1/2 cup.

Ingredients:

-2 large eggs

-1 cup pecan halves

-1/2 cup Panko bread crumbs

-1 tsp dried basil

-1/2 tsp kosher salt

-1/4 tsp coarse black pepper

-chicken tenders

Directions:

-Place rack in center of oven and preheat to 400 degrees.  Line baking sheet with parchment paper

-Lightly beat eggs in shallow bowl

-Pulse pecans in food processor --> mix with panko, basil, salt, pepper (also garlic)

-Dip chicken tender in eggs, then pecan mixture (did the flour beforehand per Eric, and didn't like)

-Place chicken tenders on sheet and spray with olive oil (think I forgot this step, too)

-Back for 15 to 20 min

*American