Personalized Chef Aprons and More!
1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water
1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup craisins
Crumbled blue cheese, to taste
For Chicken: Mix 2 cups pecans with 1 cup flour
and pulsate in food
processor. 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.
Saute chicken breasts in vegetable oil over medium heat until browned
on both sides. Bake chicken breasts in oven at 350F for 7 to 8
minutes or until fully cooked. Cool and slice.
For Pecans: Mix chopped pecans with brown sugar and water. Heat and
To Assemble: Toss salad ingredients with glazed pecans. Top with
sliced chicken. Makes two salads.