Recipe(tried): Pecan-Chicken Salad, Raspberry Streusel

Good Morning Everyone!

Well, our tree came down yesterday and the crew will return today to mulch and haul away tree parts. They worked very hard and we were sad to see that tree come down.

Tonight we will be enjoying a light and delicious meal of Pecan-Chicken Topped Salad, and Raspberry-Streusel Muffins.

Enjoy!

Pecan-Chicken Topped Salad

serves 4

4 boneless and skinless chicken breasts
3 T. buttermilk
1 c. finely ground pecans
1/2 c. Italian breadcrumbs mixed with3 T. parmesan cheese
1 t. garlic salt
2 T. olive oil
4 c. torn romaine salad greens
4 c. torn fresh spinach greens
1 c. grated colby-monterey jack cheese
2 tomatoes, cut in chunks
1 cucumber, washed and sliced
Buttermilk-Honey Garlic Dressing

Place chicken breasts between two sheets of plasatic wrap and flatten with a mallet. Brush with buttermilk and coat well.

Combine the ground pecans, breadcrumbs with parmesan and garlic salt in a shallow dish; dredge the chicken pieces in this mixture.

In a large skillet, pour the olie oil in and heat to med-high. Add the chicken and cook for 4 mts. til golden. Cool slightly and cut the chicken lengthwise into thin slices.

Combine the salad greens and arrange on individual plates. Sprinkle with the grated cheese and arrange the tomatoes and cucumbers around. Top with the chicken. Serve with Honey-Buttermilk Garlic Dressing.

Dressing:
1/3 c. honey
1 garlic clove, minced
1/3 c. buttermilk
1/4 c. fresh chopped chives
2 T. lemon juice
1/2 t. pepper
1/2 t. sweet paprika

Combine all ingred. in a small glass jar and shake well. Refrigerate til ready to use.

Raspberry-Streusel Muffins

makes 12 muffins

1 3/4 c. flour, divided
1/2 c. sugar
2 t. baking powder
1 egg
11/2 c. milk
1/2 c. butter, melted
1 c. frozed unsweetened raspberries
2 T. butter, melted
1/4 c. chopped pecans
1/4 c. firmly packed brown sugar
1/4 c. fresh uncooked oatmeal

Combine 1 1/2 c. flour, sugar and baking powder in a large bowl and makae a well in the center.

Combine the egg, milk and 1/2 c. melted butter, add to the well and stir til just moistened. Fold in the raspberries. Spoon into greased muffin tins filling 2/3 full.

Combine the remaining 1/4 c. flour, 2 T. butter, pecans, brown sugar and oatmeal til crumbly and sprinkle over muffins. Bake at 375 for 25 mts.