Sunday, February 28, 2010

Pecan Encrusted Chicken with Apple Salad and PB & Maple Dressing


Another yummy salad.

7 whole Chicken Tenderloins
1 pinch Salt And Pepper, to taste
1 cup Pecans, Chopped
½ cups Plain Bread Crumbs
1 teaspoon Cinnamon
½ teaspoons Nutmeg
1 whole Egg, beaten
4 cups Baby Romaine
2 whole Carrots, Julienne
½ whole Red Delicious Apple
½ whole Granny Smith Apple
½ whole Cucumber, Sliced
¼ cups Raisins, Optional
½ cups Maple Syrup
4 Tablespoons Peanut Butter
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Vegetable Oil
2 teaspoons Lemon Juice

Preparation Instructions
Chicken
Pre-heat oven to 375 degrees, spray baking sheet with cooking spray.
Season chicken tenders with salt & pepper.
If you don’t have bread crumbs, toast 3 pieces of bread and pulse in food processor.
Combined, chopped pecans and bread cumbs together with cinnamon & nutmeg.
Dredge chicken tenders in egg mixture, then dredge in pecan mixture.
Place on baking sheet and bake for 15 minutes.

Salad & Dressing
Combine veggies into a large bowl.
Combine maple syrup, peanut butter, apple cider vinegar, oil and lemon juice in bowl and whisk until well combined.
Toss salad with dressing.
Serve chicken over salad. Yum-E!

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