| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
These were absolutely delicious! My husband commented that were even better than the regular fried chicken I make.
YUM!!!! This dish was so easy to make and soooooo yummy!!! I love the idea of putting the chicken on a rack over a baking sheet in the oven to crisp as opposed to frying. My mother does this as well for chicken cutlets, and they are always amazing. I did drain them very well, and they were super crisp and not at all greasy. The dipping sauce is yummy. I had breading leftover but not a crazy amount..I didn’t feel like too much went to waste. This would be good with any nuts…might try this again with almonds or pistachios. I made a cornbread casserole with creamed corn and cornbread mix as well as steamed broccoli with a squeeze of lemon juice to go along. Delicious! Thanks for an easy and scrumptious dish Food Network! :
delicious
This recipe is definitely a ‘keeper’. The flavor of the breading was yummy with the sesame and pecans and the sauce was very good for dipping. I cook for my elderly parents, too and my dad is hard to please so when he said it was really good, that showed it passed the test. :
Sauce was wonderful. There was a lot more breading than you need. Breading was just a little bland for my taste.
These were soooo good! You have to try them!
I found there was a LOT of breading left over. You could cook up about 4 lbs of strips with this breading and freeze them. Then just heat them in a 350 degree oven for about 20 minutes. Then you won’t waste all that yummy breading! There was also a lot of leftover dip. But it keeps pretty well in the fridge.
Wow! I can’t believe only one other person tried/rated this recipe. I made these like 2 days after I saw it in FN Magazine and I’m back to make them a 2nd time. We literally fought over these! My personal preference is to never fry anything in oil, so I’m going to try putting them on a rack inside a sheet pan in the oven. I think if you spray the breaded chicken strips really well with cooking spray, they should crisp up nicely. We’ll see! Oh, thanks for the recipe FN. :
An amazing chicken dish with bold flavors. The breading on the chicken is nutty, crispy, and delcious! The peach-dijon-thyme sauce works very well with the dish and gives the chicken a sweet flavor. Overall I will definately be making this dish again. My family gobbled it up in no time!