1/4 cup Dijon mustard
1/3 cup no-sugar added peach preserves
1/2 tsp chopped fresh thyme
1 tbsp water
Salt
Pepper to taste
2 large egg whites
1 cup panko breadcrumbs
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 tsp paprika
1 cup olive or peanut oil
1 1/3 lbs boneless, skinless chicken breasts, cut into 1-inch wide strips
Whisk the mustard, preserves, thyme, water and a pinch of salt together in a small bowl; set aside.
In a large bowl, beat the eggs whites until frothy.
In a medium bowl, mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt.
In a large nonstick skillet, over medium-high heat, heat the oil.
Dip chicken strips, one at a time, into the egg whites then roll in the breadcrumb mixture. Press breadcrumbs to adhere to the chicken.
Working in batches, cook chicken in the oil until golden brown, approximately 3 to 4 minutes per side. Drain on paper towels before serving.
Serve the chicken with the mustard-peach preserves sauce.
Yield: 4 servings
Per serving: Approximately 528 calories, 29 g fat (only 3 g saturated), 29 g carbs, 3 g fiber, 40 g protein The carb numbers should be less when using the no-sugar-added preserves.
Note: This is my diabetic version of a recipe I saw in a Food Network magazine in 2011.
1/2 tsp chopped fresh thyme
1 tbsp water
Salt
Pepper to taste
2 large egg whites
1 cup panko breadcrumbs
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 tsp paprika
1 cup olive or peanut oil
1 1/3 lbs boneless, skinless chicken breasts, cut into 1-inch wide strips
Whisk the mustard, preserves, thyme, water and a pinch of salt together in a small bowl; set aside.
In a large bowl, beat the eggs whites until frothy.
In a medium bowl, mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt.
In a large nonstick skillet, over medium-high heat, heat the oil.
Dip chicken strips, one at a time, into the egg whites then roll in the breadcrumb mixture. Press breadcrumbs to adhere to the chicken.
Working in batches, cook chicken in the oil until golden brown, approximately 3 to 4 minutes per side. Drain on paper towels before serving.
Serve the chicken with the mustard-peach preserves sauce.
Yield: 4 servings
Per serving: Approximately 528 calories, 29 g fat (only 3 g saturated), 29 g carbs, 3 g fiber, 40 g protein The carb numbers should be less when using the no-sugar-added preserves.
Note: This is my diabetic version of a recipe I saw in a Food Network magazine in 2011.
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