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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
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