Sisters Supper Club, recipe 2

Pecan Crusted Chicken with Honey-Mustard Dressing

Chicken - Prepare:  2 boneless chicken breasts by halving and pounding

Dipping Mixture:  Blend

2 egg whites

2 t. cornstarch

juice of 1/2 lemon

Crusting Mixture:  Combine                            

1 cup coarse dry bread crumbs                    
3/4 cups finely chopped pecans

1 T. chopped fresh parsley                           
1/2 t. dried oregano

1 t. kosher salt                                             
1/2 t. dried thyme

1/4 t. ground black pepper                           
1/2 t. paprika

1/4 t. cayenne
Zest of one lemon, minced                              

Saute Chicken in 3 T. olive oil.  Prepare oven to 450.  Dip and crust chicken - let rest - saute - and roast 8-10 minutes.  Can saute chicken only or roast only, instead of sauteing and roasting. 

Honey Mustard Dressing:  Combine                  

1/4 cup honey                                                  

3 T. Dijon mustard                                        

3 T. extra-virgin olive oil                                  

1 T. shallot, minced                                          

1 T. apple cider vinegar

juice of 1/2 lemon

salt and pepper to taste

Toss with:
8 cups mixed greens such as arugula, radicchio, romaine and leaf lettuces
1/2 cup red onion, thinly sliced
4 oz. crumbled mild goat cheese, optional

Note:  Use only amount of dressing necessary - not necessarily the entire amount.