Pecan-Crusted Chicken Tenders over Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 1/3-2 lbs chicken tenders |
salt |
fresh ground black pepper |
1 cup all-purpose flour |
2 eggs, beaten with |
1 dash milk |
1 cup plain breadcrumbs |
1 cup pecans, finely chopped in a food processor |
1/2 teaspoon freshly grated nutmeg |
1 orange, zest of |
1/4 cup maple syrup |
1/4 cup tangy barbecue sauce |
1 navel orange, juice of |
1/4 cup extra virgin olive oil |
3 romaine lettuce hearts, shredded |
6 radishes, thinly sliced |
6 scallions, trimmed and chopped on an angle |
salt |
fresh ground black pepper |
Directions:
1. Heat 1 1/2 to 2 inches oil over medium heat in a large skillet.
2. Season chicken tenders with salt and pepper.
3. Set out 3 shallow dishes; place flour in one; eggs beaten with milk in a second; in the third dish, combine the bread crumbs, ground pecans, nutmeg, and orange zest.
4. In batches, coat tenders in flour, then egg, then bread crumb/pecan mixture.
5. Fry tenders in small batches, 6-7 minutes, and drain them on paper towels.
6. For dressing: combine maple syrup, barbecue sauce, and orange juice; whisk in oil and set aside while cooking chicken.
7. In a large bowl, combine romaine, radishes, and scallions; toss with 3/4 of the dressing; season with salt and pepper to taste.
8. Top with pecan-crusted chicken tenders and drizzle remaining dressing over the top.
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