Saturday, October 17, 2009



1 Egg white
1 1/2 cups pecans
1/2 tsp salt
1/4 tsp cayenne pepper
1 lb Chicken tenders
1/4 cup vegetable oil


1/4 cup peach preserves
2 tbsp grey poupon
1 tsp cider vinegar
1/4 tsp salt
1/4 tsp black pepper
1 garlic clove, pressed
2 tbsp vegetable oil

4 cups mixed baby greens

1. Lightly beat egg. Finely chop pecans. Combine salt and cayenne pepper in a small bowl. Slice chicken tenders in half lengthwise and remove white tendons. Sprinkle cayenne pepper mixture over chicken. Dip chicken into egg white, then into pecans, pressing pecans into chicken.

2. Add oil to skillet, heat over medium-low heat 1-3 minutes or until shimmering. Cook chicken 2-3 minutes or until deep golden brown. Turn chicken over; cook an additional 2-3 minutes or until centers of chicken are no longer pink.

3. Meanwhile, for dressing, whisk together preserves, mustard, vinegar, salt, pepper, pressed garlic and oil in a bowl.

4. Toss greens with 2 tbsp of dressing. Drizzle remaining dressing around edge of plate to dip chicken into.

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