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Pecan-Crusted Chicken
4 chicken breast fillets
1/2 Cup finely chopped pecans
1/2 Cup corn flake crumbs
3/4 Teaspoon salt
1 Cup milk
2 eggs, beaten
1 Cup all-purpose flour
1/2 Cup canola oil
Balsamic Vinaigrette
1 Cup canola oil
1/3 Cup balsamic vinegar
4 Teaspoons Grey Poupon Dijon mustard
4 Teaspoons granulated sugar
1/2 Teaspoon salt
2 Teaspoons minced garlic (2 cloves)
1 Cup dried cranberries
3 Tablespoons dark brown sugar
1/2 Cup finely chopped pecans
12 Cups chopped romaine lettuce (2 heads)
1 Cup sliced celery (2 stalks)
2 Cans mandarin orange segments, (11 ounce) drained
1/2 Cup crumbled bleu cheese
.
Pecan-Crusted Chicken:
Pound each chicken fillet to about 1/2-inch thick using meat mallet. Combine 1/2 cup finely chopped pecans, breadcrumbs, and 3/4 teaspoon salt in a shallow bowl. In another shallow bowl combine milk with beaten eggs. Place flour into another shallow bowl.
Bread each chicken breast by coating each with with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and breadcrumbs.
Pre-heat 1/2 cup of canola oil in a large skillet over medium/low heat. When the oil is hot, sauté the chicken fillets for 3 to 4 minutes per side or until golden brown. Cool chicken on paper towels. When cool enough to hand cover and refrigerate chicken at least 2 hours.
Balsamic Vinaigrette:
Combine 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 teaspoon salt in a blender. Blend on low speed until the dressing begins to thicken. Blend briefly to avoid vinaigrette from thickening. Pour vinaigrette into a small bowl and mix in minced garlic. Chill.
Assemble the Salad:
Toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans. Sprinkle 2 tablespoons of this mixture on each salad.
Sprinkle about 1/2 can of drained mandarin segments over each salad. Top with about 2 tablespoons of crumbled bleu cheese.
Sliced each chicken fillets into thin strips. Arrange one sliced chicken fillet on top of each salad.
4 chicken breast fillets
1/2 Cup finely chopped pecans
1/2 Cup corn flake crumbs
3/4 Teaspoon salt
1 Cup milk
2 eggs, beaten
1 Cup all-purpose flour
1/2 Cup canola oil
Balsamic Vinaigrette
1 Cup canola oil
1/3 Cup balsamic vinegar
4 Teaspoons Grey Poupon Dijon mustard
4 Teaspoons granulated sugar
1/2 Teaspoon salt
2 Teaspoons minced garlic (2 cloves)
1 Cup dried cranberries
3 Tablespoons dark brown sugar
1/2 Cup finely chopped pecans
12 Cups chopped romaine lettuce (2 heads)
1 Cup sliced celery (2 stalks)
2 Cans mandarin orange segments, (11 ounce) drained
1/2 Cup crumbled bleu cheese
.
Pecan-Crusted Chicken:
Pound each chicken fillet to about 1/2-inch thick using meat mallet. Combine 1/2 cup finely chopped pecans, breadcrumbs, and 3/4 teaspoon salt in a shallow bowl. In another shallow bowl combine milk with beaten eggs. Place flour into another shallow bowl.
Bread each chicken breast by coating each with with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and breadcrumbs.
Pre-heat 1/2 cup of canola oil in a large skillet over medium/low heat. When the oil is hot, sauté the chicken fillets for 3 to 4 minutes per side or until golden brown. Cool chicken on paper towels. When cool enough to hand cover and refrigerate chicken at least 2 hours.
Balsamic Vinaigrette:
Combine 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 teaspoon salt in a blender. Blend on low speed until the dressing begins to thicken. Blend briefly to avoid vinaigrette from thickening. Pour vinaigrette into a small bowl and mix in minced garlic. Chill.
Assemble the Salad:
Toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans. Sprinkle 2 tablespoons of this mixture on each salad.
Sprinkle about 1/2 can of drained mandarin segments over each salad. Top with about 2 tablespoons of crumbled bleu cheese.
Sliced each chicken fillets into thin strips. Arrange one sliced chicken fillet on top of each salad.
