Every summer, thousands of women attend the Lottie’s Kitchen event in Deal, NJ, a fundraiser for Ezer Mitzion in Israel. The event features food demonstrations back-to back throughout the day. A version of this chicken was demonstrated by Lisa Melamed. It’s become my family’s favorite—moist and sweet, without the need to fry.
- 4 servings (mom even gets her own) ServingsServings
- 1½ pound boneless chicken breasts, cut into nuggets
- ½ cup mayonnaise
- ¼ cup honey
- 2½ cup breadcrumbs
- 1½ cup pecans
- Salt, black pepper, and garlic powder to taste
Preheat oven to 400°F. Grease a baking sheet or broiler pan.
In a bowl, combine the mayonnaise and honey. Set aside.
In a food processor, pulse the pecans 1 or 2 times. Combine the bread crumbs, pecans, and seasoning in a second bowl.
Dredge chicken nuggets in mayonnaise-honey mixture. Coat with bread crumb-pecan mixture. Remove nuggets to prepared baking sheet. Bake for 10-12 minutes on each side.
serve with Three-onion Wild Rice