Coconut Pecan Chicken Tenders

1 package chicken breast tenderloins, cut each tenderloin in half

1 cup pecans

1/2 cup coconut

1/2 cup panko breadcrumbs

1 tbsp Tsar Dust Memories Russian Style Seasoning

2 eggs, beaten in a small ramekin

Preheat oven to 350. Spray a 9 x 13 dish with nonstick cooking spray.

Pulse pecans, coconut, breadcrumbs, and seasoning in a food processor until well combined and chopped fine. Pour mixture in a shallow bowl.

Dip chicken in egg then crumbs. Place in dish. Repeat until all chicken is coated.

Bake for 25-30 minutes or until done.

Italian Chicken Meatballs

1 pound ground chicken
1/4 cup whole wheat panko bread crumbs

2 tablespoons dried chopped oregano

2 eggs
1 tablespoon milk
1 tablespoon ketchup
3/4 cup grated Parmesan
1 teaspoon Sandwich Sprinkle

1/2 teaspoon black pepper

Preheat oven to 350. Line a jelly roll pan with parchment paper.

Mix above ingredients by hand in a large mixing bowl.

Using a cookie scoop make into balls.

Bake for 20 minutes.

Eat alone or simmer with your favorite pasta sauce.

Chicken, Bacon, & Cheese pie

1 package boneless skinless chicken breasts, cooked and diced
1 can cream of chicken soup
1 can chicken broth
1/2 tsp seasoning salt

1 package bacon pieces

1 cup cheese (I used a combo of cheddar and parm)

Crust:
1 cup self rising flour
1 cup milk
1 stick butter, melted

Preheat oven to 400. Spray a 9 x 13 dish with cooking spray.

Combine chicken, bacon, cheese, soup, broth, and salt. Spread evenly in prepared dish.

Combine butter, milk, and flour. Pour over mixture in dish.

Bake for 30 minutes or until golden brown.

Almond Crescents

1 can crescent rolls

Almond Paste

Powdered sugar

Divide crescent rolls into triangles. Spread 1 tbsp almond paste on each crescent. Roll up dough.

Bake according to package directions.

Sprinkle powdered sugar on top.