PECAN CRUSTED CHICKEN FINGERS
3 skinless, boneless chicken breast halves,
2 teaspoons Cajun spice
1/4 teaspoon salt
4 tablespoons pecan meal or 2 tablespoons pecan halves, finely ground
1 egg white
2 teaspoons canola oil
1 cup canned apricot nectar
2 tablespoons spicy mustard
1 tablespoons cider vinegar
1 teaspoon cornstarch
Slice chicken into 1/2 inch wide strips. Set aside.
Beat the egg white lightly in a wide, shallow dish.
In another dish, mix together the spices and the pecan meal. Dip each
chicken strip in the egg white, then roll lightly in the pecan-spice
mixture. Set on wax paper. If not cooking immediately, refrigerate,
Heat canola oil in skillet over medium-high heat. Cook without
crowding, turning occasionally, until chicken is opaque, firm to the
touch, and pecan meal is golden brown. Drain on paper towels. Serve
with apricot sauce.
Apricot Sauce: Combine apricot nectar and spicy mustard in small
saucepan. Stir to blend and bring to boil over medium heat. In small
dish combine the vinegar and cornstarch to make paste. Add to boiling
nectar, stir until slightly thickened; serve warm.