Sesame-Pecan Chicken Strips

2013-12-10
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    528
  • Fat

    29 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    82 milligrams
  • Sodium

    903 milligrams
  • Carbohydrate

    29 grams
  • Fiber

    3 grams
  • Protein

    40 grams

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. 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. Serve with the peach-mustard sauce.

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