Sesame Pecan Chicken Strips

1. 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. 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. 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. 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. 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.

No additional tips available.