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T.G.I. Friday's Pecan-Crusted Chicken Salad

    4 (4 oz.) chicken breasts, boneless
    3 cups chopped pecans
    2 cups flour
    3 large eggs
    1 oz. milk

  Glazed Pecans:
    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
 set aside.
  To Assemble: Toss salad ingredients with glazed pecans. Top with
 sliced chicken. Makes two salads.

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