Pecan-Encrusted Chicken Fingers with Honey-Mustard Dipping Sauce

Ingredients

• 1 cup breadcrumbs fresh
• 1 pound chicken breast tenders 
• 1 teaspoon cornstarch 
• 0.5 teaspoon thyme leaves dried
• 1 large egg white 
• 0.3 teaspoon ground pepper black
• 0.3 teaspoon ground pepper red
• 2 tablespoons honey 
• 1 teaspoon juice of lemon 
• 0.5 teaspoon oregano dried
• 0.5 teaspoon paprika 
• 0.5 cup pecans very finely chopped
• 0.8 teaspoon salt 
• 2 tablespoons mustard stone-ground

Equipment

• bowl
• frying pan
• oven
• wire rack

Directions

1. Preheat oven to 45
2. Combine first 3 ingredients in a shallow dish; stir well.
3. Combine breadcrumbs and next 7 ingredients in another shallow dish.
4. Dip chicken tenders in egg white mixture. Dredge chicken in breadcrumb mixture, pressing firmly to coat.
5. Place chicken on a wire rack, and let stand 10 minutes.
6. Place a jelly-roll pan in oven to heat while chicken stands.
7. Coat chicken tenders well with cooking spray.
8. Remove hot pan from oven; coat with cooking spray.
9. Place chicken on pan in a single layer.
10. Bake at 450 for 20 to 25 minutes or until chicken is done.
11. While chicken bakes, combine mustard and honey in a small bowl; stir well.
12. Serve chicken tenders with honey-mustard.