Sesame Pecan Chicken Strips
By: Emily Rohrer
Published: Monday, April 7, 2014 - 6:21am

Ingredients




1/4 cup dijon mustard
1/2 cup peach preserves
1/2 tsp fresh thyme leaves
Salt & pepper
2 large egg whites
1 tsp. smoked paprika
1 cup Panko breadcrumbs
1/2 cup pecans (chopped finely or use a food processor)
1/4 cup sesame seeds
1 cup canola oil
1 lb. boneless skinless chicken breasts, cut into 1" wide strips

Preparation

1 Whisk the mustard, peach preserves, thyme, 1 tbsp. water and a pinch of salt and pepper in a small bowl.  Set aside to use as a dipping sauce once the chicken is cooked. 2 Beat the egg whites in a bowl until frothy, then mix together the Panko, pecans, sesame seeds and paprika in a separate bowl. 3 Heat the oil in a large skillet over medium-high heat (I use my cast iron skillet for recipes like this), then season the chicken strips on both sides with salt and pepper. 4 Dip the chicken into the egg whites, then roll them in the Panko mixture, pressing lightly to make sure the mixture adheres to the chicken. 5 Work in batches and cook the chicken until golden brown.  Usually 2-3 minutes per side.  Drain the chicken on a wire cooling rack set over paper towels and serve with the sauce. 6 I like to serve these up with a side of sweet potato fries and roasted broccoli.

About

This recipe is a great twist on an old standby: chicken strips.  The sesame seeds and crushed pecans in the coating give the chicken a great crunch and flavor.