Recipe: Pecan Crusted Chicken

Pecan Crusted Chicken
Ingredients:
2 boneless skinless Chicken Breast halves
2 Egg Whites
2 teaspoons Cornstarch
juice of half a Lemon
1 Cup coarse (larger) Bread Crumbs
1 Tablespoon fresh Parsley
1 teaspoon Kosher Salt or 1/2 teaspoon table Salt
Zest of 1 Lemon, minced
3/4 C finely chopped Pecans
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1/2 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
3 Tablespoons Olive Oil

Directions:
Preheat oven to 450°F.
Cut your chicken breasts vertically to create 4 chicken breasts.  Place a piece of plastic wrap over each chicken breast (or place in a freezer bag one at a time), and hammer gently until it’s the same thickness throughout.  Set aside.
In a dish, using a fork blend together the egg whites, cornstarch, and lemon juice.  Set aside.
In another dish, combine the bread crumbs, parsley, salt, pepper, lemon zest, pecans, oregano, thyme, paprika, and cayenne pepper.  Set aside.

To crust the chicken breast:
Dredge a chicken breast in the egg white mixture.  Then, place that chicken breast on the bread crumbs and pat the crumbs on both sides.  Repeat with each chicken breast.  Let sit on a plate for 20-30 minutes to let the bread crumbs set and adhere to the chicken.

To sauté chicken:
Heat the olive oil in a large cast iron skillet (or other ovenproof skillet) over medium-high heat.  Sauté chicken for 3 minutes or until golden brown and crisp.  Turn carefully with a spatula and transfer the skillet to the oven.  Bake the chicken for another 8 minutes, or until done.  Remove from oven and set aside to cool slightly.  Cut diagonally into strips to serve over salad.

Salad with Honey-Mustard Dressing

Ingredients:
1/4 Cup Honey
3 Tablespoons Dijon Mustard
1 Tablespoon minced Shallots
1 Tablespoon Cider Vinegar
juice of 1/2 a Lemon
to taste: Salt and Pepper
Directions:
Combine all the ingredients in a jar and shake vigorously until homogeneous.

Salad
Ingredients:
8 Cups Mixed Greens
1/2 Cup thinly sliced Red Onion
4 oz. soft Goat Cheese, crumbled
Dried Cherries (optional - this was not in the original recipe, but we added and I would definitely recommend if you have on hand).
Directions:
Mix lettuce and red onion.  Divide into 4 serving salad bowls, toss with dressing, top with crumbled goat cheese and 1 chicken breast.
Makes 4 servings.