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Recipe Ingredients:
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3
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Skinless Chicken Breast Halves, boned or chicken tenders
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2 tsp
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Cajun Spice
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1/4 tsp
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Salt
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4 tbsp
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Pecan meal
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OR
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2 tbsp
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Pecan Halves, Ground
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1
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Egg White
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2 tsp
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Canola Oil
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Apricot Sauce
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1 cup
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Canned Apricot Nectar
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2 tbsp
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Spicy Mustard
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1 tbsp
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Cider Vinegar
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1 tsp
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Cornstarch
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Cooking Directions: |
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1.
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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, uncovered.
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2.
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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. To make, 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.
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Georgia Pecans (Raw, No Shell)
Fresh as can be, we're not about to mince words over our raw Georgia pecan halves. Our premium pecans are mammoth in size and exquisite in taste. Pecan pie anyone?
Gluten Free Corn Starch
Gluten-free corn starch is commonly used as a thickener for sauces, puddings, and such. It tends to form lumps so it is usually mixed with a small amount of liquid to make a paste before using it.
Pecan Meal
Pecan meal is also known as pecan flour and adds a rich buttery element to pie crust, bread and more. Substitute pecan meal for regular flour. It even makes a great coating for fish or poultry.
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