For the chicken:
2 lbs boneless skinless chicken breasts cut into strips
2 cloves garlic minced
2 tablespoons honey mustard
1 lemon zest and juice
1/4 teaspoon salt (more or less to taste)
1/2 teaspoon black pepper
1 teaspoon dried oregano
2 tablespoons hot sauce (optional)
1 tablespoon mayo
For the coating:
2 cups chopped pecans
1 cup crushed corn flakes
1 pinch salt , pepper
1/2 teaspoon dried oregano
For the Basil Dip:
2 tablespoons basil pesto ( Check the recipe here or here)
1/2 cup sour cream
1 pinch salt
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper and spray or drizzle it with some olive oil.
In a bowl, mix the chicken ingredients (without the chicken or coating) until the mixture is smooth. Add the chicken strips into the egg mixture and toss them well to coat.
In another shallow bowl, mix the coating ingredients together.
Take the chicken strips and coat them in the crunchy pecan mixture well on both sides, and pat each chicken strip very well to coat.
Place each chicken strip on the baking sheet. Repeat with the remaining strips.
Drizzle or spray some olive oil over the chicken strips and bake them for 12-15 mins (depending on the size of your chicken strips).
In the meantime, mix the basil dip ingredients in a small bowl.
Serve the chicken and basil dip together.