pecan-crusted chicken with sweet mustard dressing

Name: Pecan-Crusted Chicken with Sweet Mustard Dressing
Prep time: 10 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 - egg white; 1 1/2 cup(s) pecans; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) cayenne pepper; 6 - chicken tenders; 1/4 cup(s) vegetable oil; 1/4 cup(s) peach preserves; 2 tablespoon(s) prepared stone ground mustard; 1 teaspoon(s) apple cider vinegar; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground coarse black pepper; 1 - garlic clove, pressed; 2 tablespoon(s) vegetable oil; 4 cup(s) mixed baby greens

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Deep In The Heart of, TX

Updated on Apr 20, 2015

Delicious pecan-crusted chicken tenderloins served on top of leafy greens with a peachy-mustard dressing.

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Pecan Chicken with Sweet Mustard Dressing

prep time 10 Min

cook time 15 Min

method Stove Top

yield 2-4 serving(s)

Ingredients

1 - egg white
1 1/2 cups pecans
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
6 - chicken tenders
1/4 cup vegetable oil
1/4 cup peach preserves
2 tablespoons prepared stone ground mustard
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground coarse black pepper
1 - garlic clove, pressed
2 tablespoons vegetable oil
4 cups mixed baby greens

How To Make pecan-crusted chicken with sweet mustard dressing

Step 1

Lightly beat egg white in a shallow dish. Finely chop pecans; place into a second shallow dish. Combine salt and cayenne pepper in a small bowl. Slice the chicken tenders in half lengthwise and remove white tendons. Sprinkle cayenne mixture over chicken. Dip chicken in egg white, then in pecans, pressing pecans into chicken.

Step 2

Add oil and heat over medium-low heat (if frying) 1-3 minutes or until shimmering. Cook chicken 2-3 minutes or until golden brown. Turn chicken over and cook an additional 2-3 minutes or until centers are no longer pink.
Step 3

Meanwhile, whisk together preserves, mustard, vinegar, salt, pepper, garlic and oil in a small bowl. To serve, toss greens with 2 tbsp. of the dressing; divide among serving plates. Drizzle remaining dressing around edge of plates. Arrange three of the chicken strips arund each salad.
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