Pecan Crusted Chicken Tenders

From Southern Living Magazine

16 saltine crackers, crushed
1/4 cup ground pecans
2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 egg white
Pam cooking spray
1-1/2 pounds boneless, skinless chicken breast tenderloins
1/4 cup all purpose flour

Preheat oven to 425.

Stir together crackers, pecans, paprika, salt, and pepper.

Whisk egg white until foamy.

Place a wire rack in a parchment paper lined 10 x 15 jelly roll pan.

Dredge chicken in flour, dip in egg white, and dredge in saltine mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.

Bake at 425 for 18-20 minutes or until golden brown turning once.