Pecan-crusted chicken with fresh greens
4 skinless, boneless chicken breast (about 1 ½ lb)
1 cup Gaido's Honey Pecan Dressing
1 tbsp Adams Reserve Green Chile Sear & Crust
¼ cup Panko Bread Crumbs
1 cup pecan halves, toasted
½ cup cherry tomatoes, halved
1 seedless cucumber, sliced thin
4 cups fresh salad greens
1. Preheat the oven to 400°F degrees.
2. Using a food processor, grind ½ cup pecans into fine crumbs. Transfer to a wide, shallow bowl and stir in the bread crumbs and Green Chile Sear & Crust.
3. Take ½ cup of Gaido's Honey Pecan Dressing and set aside. With remaining dressing, rub each chicken breast, then coat with the pecan mixture. Place on a nonstick baking sheet and drizzle with another 2 tbsp of dressing. Bake until the juices run clear, 15 to 20 minutes.
4. Meanwhile, place salad greens, cucumbers and tomatoes in a large salad bowl and toss with reserved ½ cup Gaido's Honey Pecan Dressing. Garnish salad with remaining ½ cup pecan halves and top with pecan-crusted chicken for a tasty and healthy meal!
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