Yes, the fruit of our official state tree is deliciousin pies and cookies and all sorts of sweets, but pecans are also divine in savory dishes. This one’s a staple in hour house, as it generally makes enough for a couple days’ worth of easily reheated leftovers. If you’re anything like me, I generally end up with extra bread/buns/half of a baguette that we don’t finish with whatever meal for which they were intended. Solution: I usually throw the extras in the freezer until I make this, then toast them up and use them for the breadcrumbs.

The How-To

In a low-sided pan or baking dish, combine: flour, cayenne pepper, oregano, salt and pepper. In a mixing bowl, beat eggs with milk. In a food processor, blend pecans, toasted bread broken into pieces, Parmesan cheese, and red pepper flake. When texture is consistent, empty bread crumb coating into a third dish. Your counter should look like this: pan of flour mixture + bowl of egg mixture + pan of bread crumbs + foil-lined baking sheet.

Season chicken tenders with salt & pepper on both sides. Dredge tenders completely in flour mixture, then egg mixture, then bread crumb coating, and lay on foil lined baking sheet. When all tenders are coated, brown in batches in 2 T oil over medium-high heat, and return to baking sheet. (We’re not cooking through here, just trying to get the coating crisp). Bake in oven at 350* for 10 minutes or until chicken is cooked through. I like mine with a light salad of baby greens and vinaigrette.

Variations on a Theme

I like to chow down on this as is, but you can turn this into Chicken Parmesan in about 20 seconds by topping them with 2-3 cups marinara and freshly grated mozzarella and parmesan cheese (do yourself a favor and forego the can) before popping them into the oven. I do this often with the leftovers.

To sneak in a little extra love for my heart, I’ll add 1/2 cup ground flaxseed to the bread crumb mixture.