Pecan Chicken with Banana Salsa

from Cooking Pleasures Magazine February/March 2002

6 boneless skinless chicken breast halves
3 Tbsp Dijon mustard
1/2 C all-purpose flour
1 egg, beaten
1/2 C milk
1 1/2 C fresh bread crumbs
1/2 C finely chopped pecans
3 Tbsp vegetable oil
Salsa:
3 C sliced bananas
1/3 C chopped yellow bell pepper
1 to 2 jalapeno chiles, finely chopped
3 Tbsp chopped fresh cilantro
2 Tbsp packed brown sugar
1/4 tsp salt
1/8 tsp freshly ground pepper
3 Tbsp lime juice

Heat oven to 350. Brush chicken with mustard. Place flour in small shallow bowl. In another mall shallow bowl, whisk together egg and milk. In another small shallow bowl, stir together bread crumbs and pecans. Dip chicken in flour mixture; shake off excess. Dip in egg mixture; dip in bread crumb mixture. Line 17x12x1" baking sheet with foil. Heat oil in large skillet over medium-high heat until hot. Cook chicken in batches, if necessary, 3 to 4 minutes or until light brown, turning once. Place on baking sheet. Bake 15-20 minutes or until no longer pink in center. Meanwhile, in medium bowl, stir together salsa ingredients. Serve chicken topped with salsa.