3 skinless chicken breast halves, boned or chicken tenders
2 tsp. Cajun spice
1/4 tsp. salt
4 tbsp. pecan meal or 2 tbsp. pecan halves, ground
1 egg white
2 tsp. canola oil
Apricot sauce
1 c. canned apricot nectar
2 tbsp. spicy mustard
1 tbsp. cider vinegar
1 tsp. cornstarch

Slice chicken into 1/2 inch wide strips. Set aside. Beat the egg white lightly in a wide, shallow dish. In another dish, mix together the spices and the pecan meal. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered. Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce. To make, combine apricot nectar and spicy mustard in small saucepan. Stir to blend and bring to boil over medium heat. In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.