The pecan crust gives an out of this world taste to this chicken!
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 c pecan pieces
1/2 c bread crumbs
1 tbsp, plus 2 tsp Essence
2 large eggs
1/4 c olive oil
2 lbs. boneless, skinless chicken breast (sliced into strips)
Step 1. Combine all ingredients thoroughly and store in an airtight jar or container.
Step 1. Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
Step 2. In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
Step 3. In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
Step 4. Remove the chicken from the oven and transfer to 4 plates.