Whisk the mustard, peach preserves, thyme, 1 tbsp water and a pinch of salt in a small bowl.
Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 tsp salt in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.
Originally Submitted
9/15/2011
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