- 1 cup chopped pecans
- 1 cup cornflake crumbs
- 1/2 cup sweetened flaked coconut
- 2 eggs beaten
- 1 tablespoon whole milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 boneless, skinless chicken breasts, cut into 1/2-inch strips (I find that sharp kitchen scissors do this job best)
- 1/3 cup butter, melted
- For the sauce you need: 1/2 cup orange marmalade, 2 tablespoons chili sauce, 1 tablespoon cider vinegar, 1/2 teaspoon dry mustard
Heat over to 400 (F). Process pecans in food processor until finely chopped; add cornflake crumbs and coconut. Pulse to blend. Place in shallow dish. Combine eggs and milk in separate shallow dish; mix well. Dip chicken strips into flour mixture until well coated. Dip flour coated chicken into egg mixture, then into pecan mixture. Press coating onto chicken. Grease 15 x 10 - inch baking pan with 2 tablespoons melted butter. Place coated chicken strips on pan. Drizzle with remaining butter. Bake 10 to 15 minutes or until no longer pink in middle.
Combine all sauce ingredients in small sauce pan. Mix well. Heat gently while stirring constantly until blended. Serve chicken fingers with sauce. Makes 8 appetizer servings.
Sauce variation: Combine 1 cup pineapple preserves or pineapple ice cream topping, 1 tablespoon lemon juice, and 1/8 teaspoon cloves in a saucepan; heat gently, stirring constantly, until well blended.