Pecan Crusted Chicken Tenders with Roasted Brussels Sprouts

1 large chicken breast
1/3 cup pecans, diced
1/2 cup flour
1/2 cup panko bread crumbs
1 egg

1. Preheat oven to 350.
2. Slice chicken breast into strips (tenders).
3. Season chicken with salt and pepper.
4. Beat egg in a small bowl.
5. Combine flour and panko bread crumbs in a bowl.
6. Place diced pecans in bowl.
7. Dip chicken pieces in flour, then egg, then pecans.
8. Place on baking sheet coated in cooking spray.
9. Cook 6-7 minutes.

Brussels Sprouts:
1 package frozen brussels sprouts, thawed
2 tablespoons lemon juice
coarse ground salt
3 tablespoons grated Romano cheese

1. Preheat oven to 350.
2. Trim brussels sprout bottoms and slice in half lengthwise.
3. Place flat side down on a baking sheet coated in cooking spray.
4. Salt brussels sprouts.
5. Cook 15 minutes. Be sure to check your sprouts. Every package I ever get is compiled of various sizes and some little guys need to be flipped earlier than the others.
6. Remove baking sheet, flip all brussels sprouts. Use a spatula and flip as many as possible (within reason :)).
7. Return baking sheet to oven, bake 15 more minutes.
8. Top with grated Romano prior to serving.

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