0 Picture
Ingredients
- FOR THE DRESSING:
- 1/4 cup honey
- 3 tbs Dijon mustard
- 3 tbs olive oil
- 1 tbs minced shallots
- 1 tbs cider vinegar
- Juice of 1/2 a lemon
- Salt and pepper to taste
- FOR THE CHICKEN:
- 2 boneless, skinless chicken breast halves, sliced in half
- 3/4 cup finely chopped pecans
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Dipping Mixture:
- 2 egg whites
- 2 tsp cornstarch
- Juice of 1/2 a lemon
- Crusting Mixture:
- 1 cup coarse dry bread crumbs (USE CIABATTA BREAD)
- 1 tbs chopped freash parsley
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbs olive oil
- Minced zest of 1 lemon
- FOR THE SALAD:
- 8 cups mixed salad greens, such as arugula, radicchio, curly endive, and romaine.
- 1/2 cup thinly sliced red onion
- 4 oz. mild goat cheese, crumbled
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 450F.
2. Combine honey, Dijon, olive oil, shallots, vinegar, lemon juice, salt and pepper in a bowl for the dressing until blended. Set aside.
3. Pound chicken breasts
4. Whisk egg whites, cornstarch, and lemon juice in a shallow dish for Dipping mixture.
5. Combine bread crumbs, parsley, salt, pepper, and zest in a second wide shallow dish for the crust mixture. Then add pecans, oregano, thyme, paprika, and cayenne to the crusting mixture.
6. Dip chicken in dipping mixture, then into crust mixture. Let chicken rest on a rack in the refrigerator for 20-30 minutes to set crust.
7. Saute chicken in oil in a large nonstick ovenproof skillet over medium-high heat until chicken is golden brown and crisp, about 3 minutes. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 minutes more.
8. Toss greens, onion, and goat cheese with dressing. Note: you will not need all the dressing. Divide greens among four plates.
9. Top greens with sliced chicken. Sprinkle any toasted crumbs left in the pan on salads. Serve with extra dressing on the side.
Review this recipe