Directions:
- Place pecans in a food processor; cover and process pecans until finely chopped. Add the bread crumbs, rosemary, salt, sage, basil and cayenne; process until combined. Transfer to a shallow bowl.
- Coat chicken strips with pecan mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 20-25 minutes or until no longer pink, turning once.
- For vinaigrette, in a small saucepan over low heat, melt preserves. Transfer to a small bowl; add vinegar and garlic. Gradually whisk in oil.
- Divide salad greens among six plates; sprinkle with cheese and blueberries. Top with chicken. Drizzle with vinaigrette. Serve immediately. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 714.96 Kcal (2993 kJ) | ||
| Calories from fat | 522.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.09g | 89% | |
|---|---|---|---|
| Cholesterol | 97.95mg | 33% | |
| Sodium | 761.35mg | 32% | |
| Potassium | 519.75mg | 11% | |
| Total Carbs | 24.31g | 8% | |
| Sugars | 12.82g | 51% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 36.66g | 73% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 306.4mg | 31% | |
| Amount Per 100 g | |||
| Calories | 288.49 Kcal (1208 kJ) | ||
| Calories from fat | 210.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.44g | 89% | |
|---|---|---|---|
| Cholesterol | 39.52mg | 33% | |
| Sodium | 307.21mg | 32% | |
| Potassium | 209.73mg | 11% | |
| Total Carbs | 9.81g | 8% | |
| Sugars | 5.17g | 51% | |
| Dietary Fiber | 1.6g | 16% | |
| Protein | 14.79g | 73% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 0.9mg | 13% | |
| Calcium | 123.6mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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