Ingredients
1cuppecans
2tbspcornstarch
1tspthyme,dried
1tsppaprika
1½tspsalt
cayenne
1egg
2tbspwater
4chicken breasts,boneless, skinless
3tbspcooking oil
1cupmayonnaise
2tbspDijon mustard,or grainy
½tspwhite wine vinegar
½tspsugar
2tbspfresh parsley,chopped
Preparation
In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1¼ teaspoons of the salt, and ⅛ teaspoon cayenne until the nuts are chopped fine.
Transfer the mixture to a medium bowl.
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.
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 for 5 to 6 minutes longer until the chicken is golden brown and cooked through.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining ¼ teaspoon of salt.
Serve the chicken with mustard dipping sauce.
