Basil Hayden's Pecan Crusted Chicken Tenders with Honey Bourbon Cream
INGREDIENTS
3 skinless boneless chicken
breasts, flattened and sliced into tenders
2
eggs, beaten
¼ cup Basil Hayden’s
Bourbon
2 cups pecans
1 sleeve Ritz
crackers
¼ tsp ground black pepper
1
tsp salt
Sauce
2 Tbsp butter
1 Tbsp
olive oil
1 shallot, minced
1/2 cup Basil
Hayden’s Bourbon
1 cup chicken broth
1/4
cup heavy cream
2 tsp grainy mustard
1 Tbsp
honey
2 tsp hot sauce
PROCEDURE
Preheat oven to 375 degrees.
Lay chicken
breasts between 2 sheets of wax paper. Beat with a
mallet or rolling pin until thin. Use a chef’s
knife to slice each breast into 3 to 4 long pieces and
set aside.
Beat eggs in a large bowl. Add
whiskey. Add all chicken pieces to egg and let sit 10
minutes to coat.
Place pecans and crackers
in a food processor and grind until very fine. Add
salt and pepper and set aside in a large bowl. When
chicken is ready, dip each tender in the pecan
mixture, coat thoroughly, then set it on a foil lined
cookie sheet. Bake coated chicken tenders for about 10
to 15 minutes or until golden brown.
While
chicken is baking, start on your sauce! Mince
shallots. Heat a pan on medium high, add butter and
oil and sauté shallots. Once lightly brown, add
the bourbon. BE CAREFUL! It’ll flame up!! When
the flame has died, add chicken broth and bring to a
boil. Let reduce by half before turning down the heat
and finishing with cream, mustard, honey and hot
sauce.
Serve sauce over chicken and/or
store together in fridge for up to a week!
Basil Hayden's® Kentucky Straight Bourbon Whiskey, 40% Alc./Vol. ©2010 Kentucky Springs Distilling Co., Clermont, KY.
Tags: bourbon, whiskey, chicken, chicken tenders, pecans, basil haydens, cream sauce,