Sesame-Pecan Chicken Strips

Ingredients

• 1 cup breadcrumbs (preferably panko)
• 0.3 cup dijon mustard 
• 2 large egg whites 
• 0.5 teaspoon thyme leaves fresh chopped
• 4 servings kosher salt 
• 1 teaspoon paprika 
• 0.3 cup peach preserves 
• 1 cup vegetable oil; peanut oil preferred 
• 0.5 cup pecans finely chopped
• 0.3 cup sesame seed 
• 1.3 pounds chicken breasts boneless skinless cut into 1-inch-wide strips

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

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.
2. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl.
3. 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.
4. Drain on paper towels.
5. Serve with the peach-mustard sauce.
6. Photograph by Antonis Achilleos