Pecan Chicken with Banana Salsa

• 6 boneless skinless chicken breast halves
• 3 tablespoons Dijon mustard
• 12 cup all-purpose flour
• 1 egg, beaten
• 12 cup milk
• 1 12 cups fresh breadcrumbs
• 12 cup finely chopped pecans
• 3 tablespoons vegetable oil
• 3 cups sliced bananas
• 13 cup chopped yellow bell pepper
• 1 -2 jalapeno chile, finely chopped
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons packed brown sugar
• 14 teaspoon salt
• 18 teaspoon fresh ground pepper
• 3 tablespoons lime juice

1. -Heatoven to350 degrees.
2. Brush chicken with mustard.
3. Place flour in small shallow bowl.
4. In another small shallow bowl, whisk together egg and milk.
5. I another small shallow bowl, stir together bread crumbs and pecans.
6. -Dipchicken in flour mixture; shake of excess.
7. Dip in egg mixture, dip in bread crumb mixture.
8. -Line17*12*1 inch baking sheet with foil.
9. Heat oil in large skillet over medium-high heat until hot.
10. Cok chicken in batches, if necessary, 3 to 4 minute or until lightly brown, turning once.
11. lace on baking sheet, bake 15 to 20 minutes or until no longer pink in center.
12. -Meanwhile,in medium bowl, stir together all salsa ingredients.
13. Serve chicken topped with salsa.

chicken, mustard, flour, egg, milk, fresh breadcrumbs, pecans, vegetable oil, bananas, yellow bell pepper, jalapeno chile, fresh cilantro, brown sugar, salt, ground pepper, lime juice

Taken from www.food.com/recipe/pecan-chicken-with-banana-salsa-19074 (may not work)