Pecan Parmesan Chicken Bites

chicken recipe, breaded chicken, pecan parmesan chicken bites, recipe, poultry

2015 Kids Recipe Challenge Winning Recipe: 1 st Place!

Nathan, from Richmond Hill, loves this recipe. With a variety of texture and flavour, this recipe is easy to prepare and fun to make.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Makes: 6 servings

Try this coating on pork or fish. You can cut them into strips or leave them whole as chops and fillets to cook.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Boneless skinless chicken breasts	3 (about 1 ¼ lb/600 g)
Maple syrup	2 Tbsp (30 mL)
Canola oil	1 Tbsp (15 mL)
Whole wheat panko breadcrumbs	½ cup (125 mL)
Finely chopped pecans	1/3 cup (75 mL)
Parmesan cheese, grated	1/3 cup (75 mL)
Ground flax seeds	¼ cup (60 mL)
Garlic powder	2 tsp (10 mL)
Dried oregano leaves	1 tsp (5 mL)
Salt and fresh ground pepper	¼ tsp (1 mL) each

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.   
Don’t rinse raw poultry prior to using. Cut chicken into cubes or strips and place in a large bowl. Drizzle with maple syrup and oil and coat evenly; set aside. Use separate equipment for handling raw food and cooked food. 
In a large resealable bag, combine breadcrumbs, pecans, Parmesan cheese, flax seeds, garlic powder, oregano, salt and pepper.
Add a few chicken pieces at a time to bag and shake to coat.
Place onto parchment paper-lined baking sheet and repeat with remaining chicken and coating. Do not reuse breadcrumb coating.
Wash hands with soap and warm water for at least 20 seconds after handling raw chicken.
Bake in preheated 475°F (246°C) oven for about 15 minutes until the internal temperature of each piece of piece of chicken reaches 74 ºC (165ºF) on a digital food thermometer.