1 1/4 lbs skinless, boneless chicken breasts, cut into 1 inch wide strips
Instructions
Whisk the mustard, peach preserves, thyme, 1
tablespoon water and a pinch of salt in a small
bowl.
Beat the egg whites in a large bowl until frothy.
Mix the breadcrumbs, pecans, sesame seeds, paprika
and 1 teaspoon salt in a medium bowl.
Heat the vegetable oil in a large nonstick skillet
over medium-high heat. Dip the chicken strips in
the egg whites and then roll in the breadcrumb
mixture, pressing to help it adhere. Working in
batches, cook the chicken until golden brown,
about 3 minutes per side. Drain on paper towels.
Serving
Suggestions
Serve with the peach mustard sauce.
Originally Submitted
10/29/2011
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