"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan-Crusted Chicken with Sweet Mustard Dressing Recipe

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This recipe for Pecan-Crusted Chicken with Sweet Mustard Dressing, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacie Toliver
Added: Wednesday, April 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Chicken:
1 egg
1 1/2 cups pecans, finely chopped
1/2 tsp salt
1/4 tsp cayenne pepper
6 chicken tenders
2 Tbs. olive oil
Dressing and Greens:
1/4 cup peach preserves
2 Tbs. prepared Stone Ground mustard
1 tsp cider vinegar
1/4 tsp salt
1/4 tsp pepper
1 garlic clove, pressed
2 Tbs. olive oil
4 cups mixed baby greens

Directions:
Directions:
1. For chicken, lightly beat one egg in small bowl. Place chopped pecans in second bowl. Slice tenders in half and remove white tendons. Sprinkle with cayenne pepper and salt. Dip chicken into egg, then into pecans, pressing pecans into chicken.
2. Add oil to skillet; heat over medium low heat 1-3 minutes. Cook chicken 2-3 minutes or until deep golden brown. Turn chicken over; cook an additional 2-3 minutes or until centers are no longer pink.
3. Whisk together peach preserves, mustard, vinegar, salt, pepper, pressed garlic, and olive oil.
4. To serve, toss greens with 2 Tbs. of the dressing; divide among serving plates. Arrange 3 of the chicken strips around each salad and drizzle with remaining dressing.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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