- Level:Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield:4 servings
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 528
- Total Fat
- 29 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 82 milligrams
- Sodium
- 903 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Protein
- 40 grams
Ingredients
Directions
- 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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