Pecan Crusted Chicken Fingers
3 skinless, boneless chicken breast halves
2 teaspoons cajun spice
1/4 teaspoon salt
1/4 cup pecan meal or 2 tablespoons pecan halves, finely ground
1 egg white
2 teaspoons canola oil
Apricot sauce:
1 cup canned apricot nectar
2 tablespoons spicy mustard
1 tablespoon cider vinegar
1 teaspoon cornstarch
Slice chicken into 1/2 inch wide strips, set aside. In wide, shallow dish, beat egg white lightly. In another dish, combine spices and pecan meal. Dip each chicken strip into egg white. Roll lightly in pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered. 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. In saucepan, combine apricot nectar and mustard, stir to blend. Bring to a boil over medium heat. In small dish, combine vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm with chicken.