Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette

Recipe courtesy Andrew Ruga

Show: Emeril LiveEpisode: Emeril's Army-Navy Cook-off

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: 15 min
Cook: 15 min
Total:: 1 hr 0 min

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Ingredients

For the chicken:

4 (4-ounce) pieces chicken breast
1 1/2 cups lowfat buttermilk
1 cup crushed pecan pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoon oil

For the greens:

1 heart romaine
1 head frissee
1 head Boston lettuce
1 head red leaf lettuce
6 Roma tomatoes sliced
1 carrot, peeled and shredded

For the vinaigrette:

1/3 cup caramel sauce
2 teaspoons water
1/4 cup lime juice
3 tablespoons lemon juice
1/2 cup olive oil
1 lime, zested, optional
Salt and freshly ground black pepper

For the chicken:

Directions

Preheat heat oven to 400 degrees F.

Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight.

While chicken is marinating combine pecans with spices and mix well. Place mixture into a shallow dish. Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture.

Heat a medium, 10-inch oven-proof saute pan on the stove. Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes. When done and slightly cooled, slice. Note: chicken can be done a day ahead of time. Leftover chicken makes a great chicken salad.

For the greens:

Note: This is my suggestion of greens but feel free to use your own or even a pre-washed salad mix.

Cut, wash and spin greens. Toss greens with tomatoes and carrot, set aside.

For the vinaigrette:

Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.

Note: if you want to make your own caramel sauce feel free but for ease of preparation I opted to use a pre-made one.

To Assemble:

Place greens in a bowl and lightly toss with 1/2 of the dressing. Mound on 4 plates and top with chicken and remaining dressing. ENJOY!

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Comments & Reviews

recipe Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette
Nicolette Bend, OR 07-28-2009
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Great summer meal!
Rated: 5 stars out of 5

This recipe has a very nice combination of flavors and textures and is perfect for a hot summer day. The salad underneath... keeps it fresh and light - we added cucumbers and an orange bell pepper to the salad - looked and tasted great! Read more
recipe Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette
null null, null 11-11-2008
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Tender chicken and sweet tangy dressing...yum
Rated: 5 stars out of 5

My fifteen year old makes this over and over. She makes the chicken in strips, that's more surface for the pecans that we... love. We simply buy ready washed mixed lettuce's. She also uses less oil in the dressing that is called for and it still tastes great!Read more
recipe Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette
Jennifer Treasure Island, FL 05-19-2008
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Pecan Crusted Chicken
Rated: 5 stars out of 5

I think the chicken was fabulous. I did not serve it over greens, I had the greens on the side with the Caramel Citrus... Vinaigrette. I served chicken over mashed sweet potatoes. Thanks!Read more
recipe Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette
Mary Lexington, KY 04-15-2008
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Maybe a dumb question, but....
Rated: 5 stars out of 5

Is the chicken in this dish intended to be served warm or chilled?
recipe Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette
Vicki Sarasota, FL 10-24-2007
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Excellent
Rated: 5 stars out of 5

My daughter is a pastry chef here's how she made the caramel sauce. 6 ou sugar, 1 ou water, 4 ou cream. Put sugar and water... in a 3 qt pan, cook on LOW heat until sugar dissolves. Once dissolved, turn temp up to med high and cook until it reaches 240 degrees. While whisking, drizzle in the cream. Remember, you're making caramel SAUCE. You're not trying to make thick caramel like you'd put chocolate on. Put extra sauce in squeeze bottle (once cooled) and put in fridge. The dressing was excellent and I used all fresh fruit as well.Read more
recipe Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette
Michelle Lithonia, GA 09-21-2007
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Tasty
Rated: 5 stars out of 5

Great flavor combinations Even better the next day