Southern Pecan-crusted Chicken Breast with California Golden Raisin and Baby Greens with Crispy Sweet Potatoes

Crusty chicken breast tops spicy raisin mustard flavored baby greens.



    California Raisin-Honey Mustard Vinaigrette

    • 1/2 jalapeno pepper, stemmed and seeded
    • 1 fluid ounce (2 tablespoons) California raisin juice concentrate
    • 1 tablespoon Dijon mustard
    • 1/2 tablespoon whole-grain mustard
    • 1 tablespoon honey
    • 1/2 fluid ounce (1 tablespoon) rice vinegar
    • 1 fluid ounce (2 tablespoons) extra virgin olive oil
    • Sea salt and fresh ground pepper; to taste
    • 1 tablespoon chopped fresh chives


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

    Pecan-crusted Chicken

    • 4 large eggs
    • 2 fluid ounce half and half
    • 1 teaspoon bottled hot pepper sauce
    • 1 teaspoon Worcestershire sauce
    • 1 cup Wondra flour
    • 1 cup panko bread crumbs
    • 1 cup pecan halves, chopped coarsely
    • 1/4 cup fresh parsley, chopped fine
    • Sea salt and fresh ground pepper; to taste
    • 8 skinless, boneless chicken breasts (4 ounces each), pounded to 1/4-inch thick
    • Oil for frying, as needed
    • Sea salt and fresh ground pepper; to taste

    Crispy Sweet Potatoes

    • Oil for frying, as needed
    • 2 fresh sweet potatoes, peeled and thinly sliced
    • Sea salt and fresh ground pepper; to taste


    California Raisin-Honey Mustard Vinaigrette

    Place jalapeno in blender and chop. Then, add raisin juice concentrate, mustards, honey and vinegar to blender; blend to combine. With motor running, slowly add olive oil and process on high until emulsified; season to taste with salt and pepper. Turn into storage container; stir in chopped chives, and store in refrigerator.

    Combine baby greens with watermelon and radishes. Chill well.

    Pecan-crusted Chicken

    Combine eggs with half-and-half, pepper sauce and Worcestershire in shallow container; beat with whisk to combine well. Measure flour into another shallow container. Combine breadcrumbs, pecans and parsley with salt and pepper in a third shallow container.

    Cut chicken breasts, crosswise diagonally, into 5 strips each. Dip strips in egg mixture; roll in flour; dip in egg, again and dredge in crumb mixture. Fry in hot oil at 375°F until crisp and cooked. Drain on paper towel. Season with salt and pepper. Keep warm.

    Crispy Sweet Potatoes
    Fry in hot oil at 375°F until crisp and cooked. Drain on paper towel. Season with salt and pepper. Keep warm.

    To Serve

    Toss salad, lightly, with 2 ounces (1/4 cup) Vinaigrette, and divide among 8 plates. Top each with 5 chicken pieces arranged in a star pattern. Pile crispy sweet potatoes in center of star. Drizzle with additional Vinaigrette and serve.

    Notes: A mandoline or Japanese turning slicer is recommended for slicing the sweet potatoes.

    Commercially prepared California raisin juice concentrate is available form foodservice and industrial suppliers.

    Nutrition Facts Per Serving

    Calories 610 (32% from fat); Total Fat 22g (sat 4g, mono 12g, poly 5g, trans 0g ); Cholesterol 205mg; Protein 45g; Carbohydrate 58g; (Dietary Fiber 4g; Sugars 24g; ); Iron 5mg; Sodium 330mg; Calcium 112mg; Potassium 848mg

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