Sesame Pecan Chicken Strips

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.

Beat the egg whites in a bowl until frothy, then mix together the Panko, pecans, sesame seeds and paprika in a separate bowl.

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.

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.

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.