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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pecan-Crusted Chicken with Sweet Mustard Dressing Recipe

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This recipe for Pecan-Crusted Chicken with Sweet Mustard Dressing is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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