Serves 4
1 cup pecans
2 tablespoons cornstarch
1 teaspoon dried thyme
1 teaspoon paprika
1 1/2 teaspoon salt
Cayenne
1 egg
2 tablespoon water
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
3 tablespoons cooking oil
1 cup mayonnaise
2 tablespoons grainy or Dijon mustard
1/2 teaspoon white-wine vinegar
1/2 teaspoon sugar
2 tablespoons chopped fresh parsley
In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1`/4 teaspoons of the alt, and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to he pan and cook or 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer. Be sure to be gentle with the chicken. The pecan crust is delicate. I transferred the chicken breasts from the frying pan to a small baking sheet after the initial cooking and put in a 350 degree oven for 10 minutes to be sure that the chicken was cooked through.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.