Pecan Crusted Chicken Fingers

• 3 boneless skinless chicken breast halves or 3 chicken tenders
• 2 teaspoons cajun spices
• 14 teaspoon salt
• 4 tablespoons pecan meal or 2 tablespoons pecan halves, ground
• 1 egg white
• 2 teaspoons vegetable oil
• 1 cup canned apricot nectar
• 2 tablespoons Dijon mustard
• 1 tablespoon cider vinegar
• 1 teaspoon cornstarch

1. Slice chicken into 1/2 inch wide strips; set aside.
2. Beat the egg white lightly in a wide, shallow dish.
3. In another dish, mix together the spices and the pecan meal.
4. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture; set on wax paper.
5. (If not cooking immediately, refrigerate uncovered.)
6. Heat vegetable oil in skillet over medium-high heat.
7. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown then drain on paper towels.
8. Serve with apricot sauce.
9. To make apricot sauce, combine apricot nectar and spicy mustard in small saucepan; stir to blend and bring to boil over medium heat.
10. (sauce, cont) In small dish combine the vinegar and cornstarch to make paste; add to boiling nectar, stir until slightly thickened; serve warm.
11. There are many recipes for "Cajun Spice" on RecipeZaar- do a search and find your favorite!

chicken, cajun spices, salt, meal, egg, vegetable oil, mustard, cider vinegar, cornstarch

Taken from www.food.com/recipe/pecan-crusted-chicken-fingers-27639 (may not work)