Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette

Total Time:
1 hr
30 min
15 min
15 min

4 servings

  • 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:
  • 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!

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.

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