Pecan-Encrusted Chicken Fingers With Honey-Mustard Dipping Sauce

• 1 teaspoon cornstarch
• 1 teaspoon lemon juice
• 1 large egg white
• 1 cup fresh breadcrumbs
• 1/2 cup very finely chopped pecans
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground black pepper
• 1 pound chicken breast tenders
• Cooking spray
• 2 tablespoons stone-ground mustard
• 2 tablespoons honey

1. Preheat oven to 450u0b0.
2. Combine first 3 ingredients in a shallow dish; stir well. Combine breadcrumbs and next 7 ingredients in another shallow dish.
3. Dip chicken tenders in egg white mixture. Dredge chicken in breadcrumb mixture, pressing firmly to coat. Place chicken on a wire rack, and let stand 10 minutes. Place a jelly-roll pan in oven to heat while chicken stands.
4. Coat chicken tenders well with cooking spray. Remove hot pan from oven; coat with cooking spray. Place chicken on pan in a single layer. Bake at 450u0b0 for 20 to 25 minutes or until chicken is done.
5. While chicken bakes, combine mustard and honey in a small bowl; stir well. Serve chicken tenders with honey-mustard.

cornstarch, lemon juice, egg white, fresh breadcrumbs, pecans, salt, oregano, thyme, paprika, ground red pepper, ground black pepper, chicken, cooking spray, stoneground mustard, honey

Taken from www.myrecipes.com/recipe/pecan-encrusted-chicken-fingers-with-honey-mustard-dipping-sauce (may not work)