Ingredients:
6 boneless skinless chicken breast halves
3 tablespoons Dijon mustard
1/2 cup all-purpose flour
1 eggs, beaten
1/2 cup milk
1 1/2 cups fresh breadcrumbs
1/2 cup finely chopped pecans
3 tablespoons vegetable oil
3 cups sliced bananas
1/3 cup chopped yellow bell peppers
1 -2 jalapeno chiles, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons packed brown sugar
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
3 tablespoons lime juice
Directions:
-Heatoven to350 degrees.
Brush chicken with mustard.
Place flour in small shallow bowl.
In another small shallow bowl, whisk together egg and milk.
I another small shallow bowl, stir together bread crumbs and pecans.
-Dipchicken in flour mixture; shake of excess.
Dip in egg mixture, dip in bread crumb mixture.
-Line17*12*1 inch baking sheet with foil.
Heat oil in large skillet over medium-high heat until hot.
Cok chicken in batches, if necessary, 3 to 4 minute or until lightly brown, turning once.
lace on baking sheet, bake 15 to 20 minutes or until no longer pink in center.
-Meanwhile,in medium bowl, stir together all salsa ingredients.
Serve chicken topped with salsa.
Servings: Serve
Time preparation: 10 min.
Time total: 40 min.