- quick recipe of the week -

Hello, hello, and happy Monday to everyone! I hope everyone had a fun and safe weekend. We hunkered down inside on Saturday to stay out of the chilly rain, but Sunday was absolutely beautiful and warm, so we enjoyed the sun and the gorgeous day!

Today I am so excited to introduce you to a real life friend of mine! Meet Jaymee, from e is for eat. I was so excited when Jaymee started her blog! She is an AMAZING cook and decided to start a blog to share all of her recipes. Jaymee and I have known each other for quite a few years, and we have made so many fun memories together...vacations to Mexico, late night wine parties, heated games of cribbage, and many, many dance parties complete with a lot of loud (sometimes slightly off key) singing to all of Journey's greatest hits..."Just a small town girl, livin' in a lonely world...she took the midnight train going anywhere".

She moved away a couple years ago to pursue an awesome job opportunity, and we sure do miss her! I love this girl! She is insanely awesome, and she is uber talented too! And have I mentioned that this girl can cook? Yup, she is fantastic in the kitchen!

(Jaymee and her sister, Heather, who I also adore...Image credit Jaymee)

Her blog is a super creative cooking blog that you absolutely must check out! She is working her way through the alphabet, posting numerous different yummy recipes for each letter. I am honored to feature her on my blog during her "g" week..."g" for my blog, great expectations!

Pecan Crusted Chicken Fingers
1.5 cup pecan pieces
3/4 cup brad crumbs
1 Tbs plus 2 tsp creole or cajun seasoning (an Italian seasoning blend would work too)
2 large eggs
1/4 cup olive oil
4 boneless, skinless chicken breasts, evenly cut lengthwise into strips

Honey Mustard Dipping Sauce
1/4 cup light mayo
2 Tbs honey
1/4 cup whole grain or Dijon mustard
pinch of salt
pinch of cayenne (optional)

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Mix together the ingredients for the honey mustard dipping sauce.

In the bowl of a food processor, combine the pecan pieces, bread crumbs, and 1 Tbs seasoning. Pulse for 1 minute and pour into a shallow dish. In another shallow dish or bowl, beat together the eggs, olive oil, and remaining 2 tsps of seasoning. One at a time, dip the chicken into the egg mixture and then dredge through 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 (approx 15-20 minutes). Remove chicken from the oven, and serve with the honey mustard dipping sauce.

(Image credit Jaymee)

Printable Recipe

These look great, and super kid friendly! Homemade chicken fingers are so much better than the frozen stuff.

Thank you Jaymee! I miss you friend! It's been waaaay too long! We definitely will be making a trip up your way soon!

And please, lovely readers, run, run, run over to check Jaymee's blog out. You will not regret it. Tell her little 'ole me sent you! She loves meeting new people!