Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette
- 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
DirectionsFor the chicken:
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:
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.
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!
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Andrew Ruga