Pecan-Crusted-Chicken-Raisin-Watermelon-Salad-350x350

Pecan Crusted Chicken with Raisin-Watermelon Salad

Spicy raisin-mustard flavored salad accents crusty chicken breast.

Details

  • Serving Size: 2 chicken strips, 1 cup salad, 1 1/2 tablespoons vinaigrette

INGREDIENTS

    Vinaigrette

    • 2 tablespoons California golden raisins
    • 1 jalapeno pepper, seeded
    • 1 tablespoon Dijon mustard
    • 1 1/2 teaspoons whole-grain mustard
    • 1 tablespoon honey
    • 1 tablespoon rice wine vinegar
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon chopped fresh chives
    • Sea salt and fresh ground pepper; to taste

    Raisin-Watermelon Salad

    • 6 ounce mixed baby greens
    • 1 cup radishes, julienne
    • 2 cups small diced seedless watermelon
    • 1/2 cup California natural raisins

    Pecan Crusted Chicken

    • 1/2 cup instant flour*
    • 2 eggs
    • 2 tablespoons half-and-half
    • 1/2 teaspoon hot pepper sauce
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 cup panko breadcrumbs
    • 1/2 cup coarsely chopped pecans
    • 1 tablespoon dried parsley flakes
    • 2 chicken breasts (8 ounces each) pounded to 1/4-inch thick
    • Oil; for frying

    PROCEDURE

    Vinaigrette

    Combine all ingredients in bowl of food processor fitted with steel blade or blender container and process until smooth. Chill.

    Raisin-Watermelon Salad

    Mix all ingredients together and chill.

    Pecan Crusted Chicken

    Measure flour into shallow container; set aside. Combine eggs, half-and-half, pepper sauce and Worcestershire sauce in small shallow bowl and whisk together; set aside. Combine breadcrumbs, pecans and parsley in shallow bowl; mix together well and set aside. Heat oil to 350°F.

    Cut each chicken breast, lengthwise, into 4 strips, each about 1/2-inch wide. Dredge each strip in flour; dip in egg mixture to coat thoroughly; drain excess. Finally, coat each completely with crumb mixture; fry until crisp and done (165°F). Drain on paper towels; season to taste with salt and pepper. Keep warm.

    To Serve

    Toss salad with vinaigrette and divide among 4 serving plates. Arrange 4 chicken strips on top of each. Serve.

    Note: Gold Medal Wondra preferred or cake flour.

    Nutrition Facts Per Serving

    Calories 590 (36% from fat); Total Fat 24g (sat 3.5g, mono 14g, poly 4g, trans 0g ); Cholesterol 175mg; Protein 37g; Carbohydrate 58g; (Dietary Fiber 5g; Sugars 30g; ); Iron 5mg; Sodium 390mg; Calcium 128mg; Potassium 946mg

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