Categories: Chicken

Ingredients

• 1 cup pecans
• 2 tablespoons cornstarch
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 1/2 teaspoons salt
• Cayenne
• 1 egg
• 2 tablespoons water
• 4 boneless skinless chicken breasts
• 3 tablespoons cooking oil
• 1 cup mayonnaise
• 2 tablespoons grainy Dijon mustard
• 1/2 teaspoon white wine vinegar
• 1/2 teaspoon sugar
• 2 tablespoons chopped fresh parsley

Directions

1. In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt, and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.

2. Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.

3. In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.

4. Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.

Email to a friend | Print this recipe | Back