Pecan Crusted Chicken Nuggets

Pecan Crusted Chicken Nuggets

Ingredients:

  • About 1 1/2 pounds boneless skinless chicken breasts, cut into 1 ½ inch cubes
  • Salt and pepper, to taste
  • 2 cups crushed tortilla chips
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 cup chopped U.S. pecans
  • 1/4 cup milk

Preparation:

Preheat oven to 400 degrees. Line a baking sheet with foil; lightly grease with cooking spray
and set aside.

Season chicken pieces with salt and pepper; set aside.

Place chips, chili powder and oregano in a food processor or blender; process until well ground.
Add pecans and pulse a few times, or until finely ground. Transfer mixture to a plate.

Pour milk into a bowl. Dip chicken in milk and then roll in crumb mixture to coat. Place
coated chicken nuggets on previously prepared baking sheet.

Bake for about 20 minutes, or until chicken is cooked through, turning once halfway through cooking. Remove from oven and serve with Creamy Jalapeno Dipping Sauce.

While chicken is cooking, prepare Creamy Jalapeno Dipping Sauce

  • 1 cup sour cream
  • 1/2 cup Greek style plain yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 5 tablespoons dry Ranch Dressing Mix
  • 1/2 cup pickled jalapeno peppers
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 cup chopped U.S. pecans
  • 1/4 cup milk

Wash and dry the cilantro. Chop into coarse pieces. Place all ingredients into a blender or a food
processor. Pulse 7 or 8 times until well combined and smooth.