Rosemary Pecan Chicken Tenders

INGREDIENTS:
1 pound chicken tenders or boneless chicken breasts
3 Tablespoons melted butter
1 cup pecans, grated in food processor
2 tablespoons of chopped fresh rosemary
1 cup grated parmesan cheese
3 tablespoons Extra Virgin Olive Oil

Dipping Sauce:
Dijon Mustard
Ktichens on the Square Tart Cherry Preserves
Brown sugar to taste

PREPARATION:
Grate cheese with microplane adjustable grater. Mix cheese and pecan crumbs in medium stainless bowl and set aside. Melt butter in batter bowl and set aside. Pound chicken with Meat Tenderizer. Place chicken in batter bowl to coat with butter, then coat chicken with pecan mixture and set aside. Preheat oil in skillet over medium high heat. When pan is hot, carfully place coated chicken in a single layer. Do not touch chicken until first side is browned – then flip over and brown other side. (Approximately 2 minutes per side depending on thickness.)
For dipping sauce, combine ½ cup of preserves with ¼ cup of Dijon mustard and 2 teaspoons of brown sugar. Whisk together to combine. Serve with chicken and enjoy!