Pecan Crusted Chicken Fingers

I cannot remember where this recipe came from.  I think from a recipe blog from a young dear mom.  I am thankful for all the other mothers out there who post their favorites.  Meals are always more pleasant when they are not repeated to boredom.  The recipe was changed a bit: instead of 1/2 cups of bread crumbs I used coconut flour instead, and I thought this came out just as good. These are baked, not fried, so quicker to make and better for you, and they freeze well for later lunches, dinner or a quick snack.

Pecan Crusted Chicken Fingers
1 cup pecan pieces
1/2 cup of coconut flour
1 tablespoon, plus 2 teaspoons Essence
2 large eggs
1/4 cup olive oil
2 pounds boneless, skinless chicken breast, cut lengthwise into strips
Honey Mustard Dipping Sauce

Essence
2 1/2 tablespoon paprika
2 tablespoon salt
2 tablespoon black pepper
1 tablespoon onion powder
1/2 teaspoon Chipotle Powder (optional)
1 tablespoon dried leaf oregano
1 tablespoon thyme leaf

Blend together in a coffee grinder, or stir together by hand.

One of my favorite little machines I use to make spice blends is a dedicated coffee bean grinder. Many store bought spice blends are expensive and full of extra anti-caking agents.  I grow and dry any herb that I am able, and order the rest in bulk from Mountain Rose Herbs.

Honey Mustard Dipping Sauce
1/2 cup of mayonnaise
2 tablespoons honey
2 tablespoons mustard of choice
pinch of salt
pinch of cayenne pepper

Homemade Mayonnaise
1 large or extra large egg
1 tablespoon fresh lemon juice or white wine vinegar
1/2 teaspoon dry mustard
1 cup of walnut, avocado, or olive oil, at room temperature

1. Let egg stand at room temperature for 30 minutes.
2. Crack egg into a tall, narrow glass jar (a wide-mouth pint canning jar works well).  Add lemon juice and dry mustard.
3. Carefully pour in oil.  Let egg settle down to the bottom of the jar, under the oil.
4. Insert an immersion blender and push it all the way to the bottom of the jar.  Turn power on high and let it run for 20 seconds without moving it.  The Mayonnaise will start forming and rising to the top of the jar.  Slowly start raising the blender until it reaches the top of the jar.  Use mayonnaise immediately or store in the refrigerator for up to 1 week.

Directions
Preheat oven to 375° F.  Lightly grease a large baking sheet.  In the bowl of a food processor, combine the pecan pieces, coconut flour, and 2 tablespoons Essence.  Pulse for 1 minute to combine.  Pour into a shallow dish.
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, 15-20 minutes.
Remove the chicken from the oven and transfer to plates.  Garnish with parsley and serve with the Honey Mustard Dipping Sauce on the side.