Sesame-Pecan Chicken Strips ~ slightly adapted from the Food Network Magazine
2 large eggs
1 cup panko breadcrumbs
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 teaspoon paprika
Coconut oil (mine is expellar pressed so it doesn't have the coconut flavor, although with this, it might not be bad)
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips
In a cast iron skillet over medium to high heat, heat enough coconut oil so oil is about 1/4 inch deep. This will vary depending on skillet size. You know your oil is hot enough when you stick a wooden spoon in the oil and little bubbles roll off the spoon. That's a Rachael Ray tip.
Beat eggs in bowl, set aside.
In a flat dish, mix together panko, pecans, sesame seeds, paprika and a bit of salt. Dip chicken strips in egg, fully coating each piece and then dredge the strips in the breadcrumb mixture, pressing mixture on chicken to help it adhere. Cook chicken until golden brown or until thermometer reads 165 degrees--about three minutes per side.
Drain on paper towels and serve with Lemon Parsley Rice for a complete meal.
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