Recipe: TGI Friday's Pecan-Crusted Chicken Salad

TGI FRIDAY'S PECAN-CRUSTED CHICKEN SALAD

CHICKEN:
4 (4 ounce) chicken breasts
3 cups chopped pecans
2 cups flour, divided
3 large eggs
1 ounce milk
GLAZED PECANS:
1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water
SALAD:
1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup craisins (dried cranberries)

CHICKEN BREASTS:
Preheat oven to 350 degrees F.

Mix 2 cups pecans with 1 cup flour and pulsate in Cuisinart or robot coupe. Place remaining 1 cup flour in one bowl. Place pecan flour in a second bowl.

Mix eggs and milk for batter place in a third bowl.

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

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

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

GLAZED PECANS:
Mix chopped pecans with brown sugar and water in a skillet. Heat until pecans are glazed; set aside.

TO ASSEMBLE SALADS:
Toss romaine lettuce with glazed pecans, balsamic vinaigrette, mandarin oranges, craisins and bleu cheese crumbles. Portion salad onto two salad plates. Top with sliced chicken.

Yield: 2 salads
Source: WTVT