Post by chefkel on May 16, 2007 10:07:24 GMT -5
PECAN-CRUSTED CHICKEN NUGGETS AND SALAD
with Tangy Maple Barbecue Dressing
Prep Time: under 30 min
Makes 4 to 6 servings.
ingredients
Chicken:
o Vegetable oil, for frying
o 1-1/2 to 2 pounds boneless chicken breasts, cut into 2"x2" pieces
o Salt and pepper to taste
o 1 cup all-purpose flour
o 2 eggs, beaten with 1 tbsp or less of milk or water
o 1 cup bread crumbs
o 1 cup finely chopped pecans - (blender or food processor)
o 1/2 tsp ground nutmeg, or freshly grated
o 1 orange peel, grated
o 3 shallow dishes
Tangy Maple Barbecue Dressing:
o 1/4 cup maple syrup
o 1/4 cup tangy barbecue sauce
o The juice of 1 orange
o 1/4 cup olive oil
o 3 romaine lettuce hearts, shredded
o 6 thinly sliced radishes
o 6 scallions or green onions, chopped on an angle
o Salt and pepper to taste
preparation
Heat 1-1/2 to 2 inches oil over medium-high heat in a skillet.
Season the chicken pieces with salt and pepper. Set out 3 shallow dishes. Place flour in one, eggs beaten with water or milk in the second dish, and in the third dish, combine the bread crumbs with ground pecans, nutmeg, and grated orange peel. Coat chicken in batches in flour, then egg, then bread crumbs and pecans. Fry for 6 - 10 minutes, in small batches. Drain on paper towels.
Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and set aside while cooking the chicken.
Combine romaine, radishes, and scallions in large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to taste. Top with pecan-crusted chicken nuggets and drizzle the remainder of the dressing over top.
with Tangy Maple Barbecue Dressing
Prep Time: under 30 min
Makes 4 to 6 servings.
ingredients
Chicken:
o Vegetable oil, for frying
o 1-1/2 to 2 pounds boneless chicken breasts, cut into 2"x2" pieces
o Salt and pepper to taste
o 1 cup all-purpose flour
o 2 eggs, beaten with 1 tbsp or less of milk or water
o 1 cup bread crumbs
o 1 cup finely chopped pecans - (blender or food processor)
o 1/2 tsp ground nutmeg, or freshly grated
o 1 orange peel, grated
o 3 shallow dishes
Tangy Maple Barbecue Dressing:
o 1/4 cup maple syrup
o 1/4 cup tangy barbecue sauce
o The juice of 1 orange
o 1/4 cup olive oil
o 3 romaine lettuce hearts, shredded
o 6 thinly sliced radishes
o 6 scallions or green onions, chopped on an angle
o Salt and pepper to taste
preparation
Heat 1-1/2 to 2 inches oil over medium-high heat in a skillet.
Season the chicken pieces with salt and pepper. Set out 3 shallow dishes. Place flour in one, eggs beaten with water or milk in the second dish, and in the third dish, combine the bread crumbs with ground pecans, nutmeg, and grated orange peel. Coat chicken in batches in flour, then egg, then bread crumbs and pecans. Fry for 6 - 10 minutes, in small batches. Drain on paper towels.
Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and set aside while cooking the chicken.
Combine romaine, radishes, and scallions in large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to taste. Top with pecan-crusted chicken nuggets and drizzle the remainder of the dressing over top.
