Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette

Name: Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 head Boston lettuce; 355 milliliters lowfat buttermilk; 79 milliliters caramel sauce; 1 carrot, peeled and shredded; 454 grams chicken breast; 1 teaspoon ground cinnamon; 3 Tbsps lemon juice; 1 head red leaf lettuce; 59 milliliters lime juice; 1 lime, zested, optional; 2 teaspoons oil; 118 milliliters olive oil; 237 milliliters crushed pecan pieces; 6 Roma tomatoes sliced; 1 heart romaine; 1 teaspoons salt; 4 servings Salt and freshly ground black pepper; 1 Tbsp sugar; 2 teaspoons water; 1 head frissee

Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette is a gluten free main course. This recipe serves 4. One portion of this dish contains roughly 33g of protein, 55g of fat, and a total of 750 calories. From preparation to the plate, this recipe takes around 1 hour. If you have lime juice, pecan pieces, oil, and a few other ingredients on hand, you can make it. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.

Instructions

Preheat heat oven to 400 degrees F.

Equipment you will use

Oven

Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight.

Ingredients you will need

Buttermilk

Whole Chicken

Equipment you will use

Ziploc Bags

While chicken is marinating combine pecans with spices and mix well.

Ingredients you will need

Whole Chicken

Pecans

Spices

Place mixture into a shallow dish.

Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture.

Ingredients you will need

Chicken Pieces

Buttermilk

Whole Chicken

Pecans

Heat a medium, 10-inch oven-proof saute pan on the stove. Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes. When done and slightly cooled, slice. Note: chicken can be done a day ahead of time. Leftover chicken makes a great chicken salad.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Frying Pan

Cut, wash and spin greens. Toss greens with tomatoes and carrot, set aside.

Ingredients you will need

Tomato

Carrot

Greens

Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper