Pecan-Crusted Chicken with Orange Dipping Sauce

I heard this on the radio the other day as a way to do some shrimp - but since Don can't eat shrimp, I tried it with chicken. So quick and easy to prepare, and so good!

Pecan-Crusted Chicken with Orange Dipping Sauce

2 boneless, skinless chicken breasts (I bet if you used chicken tenders or cut the breasts into smaller pieces, it would take an even shorter amount of time.)
1 egg white
1/2 cup panko bread crumbs
1/4 cup pecan pieces, ground
salt and pepper
1 teaspoon mustard
3 tablespoons orange marmalade
3 tablespoons orange juice
1/2 teaspoon crushed red pepper

Preheat oven to 375˚. In a shallow bowl, whisk the egg white until frothy. Combine the panko crumbs and pecans with salt and pepper to taste in another bowl. Dip the chicken in the egg white to coat, and then in the pecan-panko mixture. Place chicken on a baking sheet coated with nonstick cooking spray. Bake about 30 minutes or until chicken is cooked through.

Orange Dipping Sauce: Combine mustard, marmalade, orange juice, and red pepper in a small bowl. Microwave 30 seconds.

Note: That's fried okra in the picture with the chicken.