Pecan-Crusted Chicken Fingers With Dijon-Maple Sauce

• 1 1/2 pounds chicken breast tenders (about 12 pieces)
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon salt
• 1 cup all-purpose flour, divided
• 1/2 cup egg substitute
• 1/2 cup finely chopped pecans
• 2 teaspoons olive oil, divided
• Cooking spray
• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon cornstarch
• 1/4 cup maple syrup
• 1 1/2 tablespoons country-style Dijon mustard
• 2 teaspoons light butter
• 1 tablespoon fresh lemon juice

1. Preheat oven to 400u0b0.
2. Sprinkle chicken with 1/2 teaspoon pepper and salt. Place 1/2 cup flour and egg substitute in separate shallow dishes. Combine 1/2 cup flour, pecans, and 1/4 teaspoon pepper in a shallow dish.
3. Dredge each chicken tender in flour, shaking off excess flour. Dip each tender in egg substitute; dredge dipped tenders in pecan mixture.
4. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray. Add half of chicken and cook 2 to 3 minutes on each side or until browned. Transfer chicken to a baking sheet lined with foil; lightly coat chicken with cooking spray. Repeat procedure with remaining oil and chicken tenders.
5. Bake at 400u0b0 for 12 minutes or until done.
6. Combine chicken broth and cornstarch; add chicken broth mixture to pan (do not wipe clean). Bring to a boil, reduce heat, and cook 1 to 2 minutes or until thick, scraping pan to loosen browned bits. Stir in maple syrup, mustard, butter, and lemon juice; cook 1 minute or until thoroughly heated. Serve immediately with chicken tenders.

chicken breast tenders, pepper, salt, flour, egg substitute, pecans, olive oil, cooking spray, chicken broth, cornstarch, maple syrup, countrystyle, light butter, lemon juice

Taken from www.myrecipes.com/recipe/pecan-crusted-chicken-fingers-with-dijon-maple-sauce (may not work)