2 tablespoons cornstarch
1 teaspoon dried thyme
1 teaspoon paprika
1 1/2 teaspoons salt
1/8 teaspoon plus a pinch cayenne pepper
2 tablespoons water
4 boneless skinless chicken breasts, (about 1-1/3 pounds in all) or you can use chicken with bone in, just have to cook a longer time at least 18 minutes total
3 tablespoons cooking oil
1 cup mayonnaise
2 tablespoons grainy mustard, or Dijon mustard
1/2 teaspoon white wine vinegar
1/2 teaspoon sugar
2 tablespoons fresh parsley, chopped
In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt, 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 electric skillet , heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
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.