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Pecan Crusted Chicken Salad |
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| From the kitchen of Linda Laws |
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| Ingredients: |
Chicken -
2 T olive oil
1 c pecan pieces, toasted and crushed a little more
1/2 c bread crumbs
1 t. dried basil
4 skinless chicken breasts, pounded to 1/2" thickness
1/4 c honey mustard dressing
S + P
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Salad -
Romaine lettuce
Bleu or Feta cheese crumbles
Craisins
Celery
Clementines, peeled, separated and segments cut in half
Pecans, glazed on stove in 1 T water and 3 t brown sugar in pan
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| Procedures: |
Preheat oven to 400 degrees.
Combine pecans, bread crumbs, and basil in wide, shallow bowl. Season with S + P.
Coat each chicken piece with honey mustard dressing, then dredge in pecan mixture. Place on nonstick baking sheet and drizzle with olive oil.
Bake 20 mins or until juices run clear.
While chicken is cooking, throw together the salad. Voila!
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| Notes: |
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2020-07-09: Added to our cookbook.
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07/09/2020
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