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Tuesday, August 27, 2013

Rosemary and Pecan Chicken Tenders with Honey Mustard Dip

2:36 AM
Ingredients
  • 4 boneless, skinless chicken breasts, halved and cut into 1-inch strips
  • 1 cup buttermilk
  • 2 teaspoons seasoned salt
  • 1 teaspoon pepper
  • 2/3 cup Progresso panko crumbs
  • 2/3 cup finely chopped pecans
  • 2 teaspoons fresh rosemary, finely chopped
  • 3 Tablespoons Dijon mustard
  • 3 Tablespoons honey
Instructions
Read full details on: bakedbree.com

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