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.
Ingredients
Vinaigrette
- 2 Tablespoons California golden raisins
- 1 jalapeno pepper, seeded
- 1 Tablespoon Dijon mustard
- 11/2 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
Procedure
Raisin-Watermelon Salad
- 6 Ounces 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