# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper
→ Crust
04 - 1 cup pecans, finely chopped
05 - 1/2 cup gluten-free or regular breadcrumbs
06 - 2 tbsp grated Parmesan cheese (optional)
07 - 1/2 tsp smoked paprika
→ Breading
08 - 1/3 cup all-purpose or gluten-free flour
09 - 2 large eggs, beaten
→ Maple Dijon Sauce
10 - 1/4 cup pure maple syrup
11 - 2 tbsp Dijon mustard
12 - 1 tbsp olive oil
13 - 1 tsp apple cider vinegar
14 - Pinch of salt
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Season chicken pieces evenly with salt and ground black pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of chopped pecans, breadcrumbs, Parmesan (optional), and smoked paprika.
04 - Dredge each chicken piece first in flour, then dip into beaten eggs, and finally coat thoroughly with the pecan breadcrumb mixture. Place coated pieces on the prepared baking sheet.
05 - Bake in the preheated oven for 18 to 20 minutes, turning the pieces halfway through to ensure even cooking until the chicken is fully cooked and the crust is golden brown.
06 - Combine maple syrup, Dijon mustard, olive oil, apple cider vinegar, and a pinch of salt in a small saucepan. Warm over low heat for 2 to 3 minutes, stirring occasionally, until the sauce slightly thickens.
07 - Serve the chicken bites warm with the maple Dijon sauce either drizzled on top or as a dipping sauce.
