Recipe inspired by Food Network
1/4 cup Dijon mustard
1/3 cup peach preserves
1/2 teaspoon chopped fresh thyme
Kosher salt
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips
2 large egg whites
1 cup Panko breadcrumbs
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 tsp. paprika or smoked paprika
1 tsp. garlic powder
Nonstick cooking spray
Optional if frying: 1 cup vegetable or peanut oil
Preheat oven to 350 degrees. Whisk mustard, preserves, thyme and pinch of salt with tablespoon of water in small bowl to make dipping sauce.
Beat egg whites in bowl until frothy. In another low bowl or pie plate, mix breadcrumbs, pecans, sesame seeds, paprika, garlic powder and 1 teaspoon of salt.
If frying, heat oil in large nonstick skillet on medium-high, and if baking, spray large nonstick baking sheet with nonstick spray. Dip chicken strips in egg whites and then roll in breadcrumb mixture, pressing to help it adhere. Fry chicken until golden brown, about 3 minutes per side or bake in preheated oven for 20 minutes or until done, flipping halfway through. Serve with dipping sauce.
These chicken strips paired with quick and simple dipping sauce can really elevate your chicken dinner game.
