Panko-Pecan Chicken Finger Skewers

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.1 teaspoon cayenne pepper 
• 2 large eggs 
• 6 servings flour all-purpose
• 0.5 teaspoon garlic powder 
• 6 servings honey-mustard dipping sauce 
• 1.5 cups panko bread crumbs (Japanese breadcrumbs)
• 1.5 cups pecans 
• 0.5 teaspoon salt 
• 1.8 pounds chicken breasts boneless skinless cut into 1/4-inch strips
• 2 tablespoons water 
• 12 inch wooden skewers 
• 12 inch wooden skewers 

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk
• aluminum foil
• skewers

Directions

1. Preheat oven to 37
2. Line 2 baking sheets with aluminum foil; set aside.
3. Place first 5 ingredients in a food processor. Pulse until pecans are finely chopped.
4. Pour into a shallow dish; stir in panko.
5. Place flour in a shallow bowl; whisk together eggs and water in another shallow bowl. Dredge chicken in flour, shaking off excess. Dip chicken in egg mixture, and dredge in pecan mixture. Weave chicken onto skewers.
6. Place on baking sheets.
7. Spray chicken lightly on both sides with cooking spray.
8. Bake 15 to 18 minutes or until golden. (Rotate pans halfway through cooking time, if necessary.)
9. Serve with Honey-Mustard Dipping Sauce.