T.G.I. Fridays® Pecan-Crusted Chicken Salad

Chicken
4 four-oz. Chicken breasts
3 cups chopped pecans
2-cup flour
3 large eggs
1 oz. Milk

Glazed pecans
1 cup chopped pecans
1/4 cup dark brown sugar
1 tbsp. Water

Salad
1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup craisins

Chicken breasts

Mix 2 cups pecans with 1-cup flour and pulsate in cuisenaire or robot coupe.

Mix eggs and milk for batter

Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl.

Coat chicken first in flour, then in egg batter and third in pecan flour.

Sauté chicken breasts in vegetable oil over medium heat until browned on both sides.

Bake chicken breasts in oven at 350° for 7 to 8 minutes or until fully cooked, cool and slice.

Glazed pecans
Mix chopped pecans with brown sugar and water and heat, set aside.

Salad
Toss romaine lettuce with:
Glazed pecans
Balsamic vinaigrette
Mandarin oranges
Craisins
Bleu cheese crumbles
Top with sliced chicken

Yield: 2 salads