Tuesday, December 05, 2006

Pecan Crusted Chicken (salad)

The first few steps are very similar to the Chicken Parm recipe. But the end results are totally different! And this meal is far less time-consuming than the other. Enjoy!

  • Olive oil, for frying
  • 4-6 chicken breasts (boneless, skinless, etc.)
  • 1 c. flour
  • 2 eggs
  • 4 T. water (like you don't have it on hand, sheesh. But it's an ingredient nonetheless)
  • 1 c. bread crumbs
  • 1 c. pecans, finely chopped - food processor
  • 1/2 t. nutmeg
  • zest of 1 orange (optional)
  • mandarin oranges/dried cranberries/bacon (also optional; see steps 7-8 below)

1. Set up your dipping work station (3 lipped plates or shallow bowls: (1) flour; (2) egg and water, mixed: (3) bread crumbs, pecans, nutmeg and orange zest, mixed).
2. Cut chicken into strips (or you can butterfly them if wanted as a main dish) and season with salt and pepper, to taste.
3. Heat oil, enough to cover bottom of pan, over medium heat.
4. Dip chicken in each station, sequentially as laid out in step 1.
5. Cook meat in hot oil (place it away from you, being careful about the hotness factor) and brown and crispy, on each side. About 5 minutes total.
6. Place cooked chicken on paper towels to drain while finishing up the other batch(es) if necessary; add more oil when/if needed.
7. Serve with salad (greens and makings of your choice, althoug some mandarin oranges would be a tasty enough addition that I would recommend it).
8. Top with your choice of dressing. We'll be using a BBQ flavored dressing, but blue cheese dressing would work well (omit the mandarin oranges and substitute dried cranberries). And ranch dressing would be just fine, too (omit oranges/cranberries and substitute cooked bacon, chopped).

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