Sesame Pecan Chicken Strips
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.
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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.
Yield:
4 Servings
Added:
Monday, April 7, 2014 - 6:21am
