Recipe courtesy of Andrew Ruga
Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 753
- Total Fat
- 52
- Saturated Fat
- 7
- Carbohydrates
- 44
- Dietary Fiber
- 8
- Sugar
- 14
- Protein
- 35
- Cholesterol
- 87
- Sodium
- 1458
- Total: 1 hr
- Prep: 30 min
- Inactive: 15 min
- Cook: 15 min
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
Directions
- 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:
- 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.
- 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!
Cook’s Note
This is my suggestion of greens but feel free to use your own or even a pre-washed salad mix. If you want to make your own caramel sauce feel free but for ease of preparation I opted to use a pre-made one.