Sesame-pecan chicken strips
Ingredients
- 1/4 cup dijon mustard
- 1/3 cup peach preserves
- 1/2 teaspoon chopped fresh thyme
- Kosher salt
- 2 large egg whites
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup finely chopped pecans
- 1/4 cup sesame seeds
- 1 teaspoon paprika
- 1 cup vegetable or peanut oil
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips
Method
Step 1: 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.
Step 2: Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl.
Step 3: Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Step 4: Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere.
Step 5: Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.
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