EagleTribune.com, North Andover, MA


July 19, 2013

Pecan Chicken makes salad a meal


Dip both sides of chicken into egg mixture, then pat crumbs on both sides of chicken until thickly coated — don’t be afraid to pile them high. Air-dry on a rack for 20 to 30 minutes.

Sauté chicken in 3 tablespoons olive oil over medium-high heat in an oven-proof skillet for about 3 minutes or until golden brown and crisp. Carefully turn with a spatula. Transfer chicken to a preheated 450-degree oven to finish roasting chicken for about 8 more minutes.

Green Salad

8 cups mixed greens of your choice such as endive, romaine, radicchio, red lettuce, bibb lettuce, etc.

1/2 cup red onion, thinly sliced

3 radishes, thinly sliced

1 cucumber, halved and sliced

Few green onions, cut in pieces.

4 ounces mild goat cheese, crumbled

Honey-mustard dressing

1/4 cup honey

3 tablespoons Dijon mustard

3 tablespoons extra virgin olive oil

1 tablespoon cider vinegar

Juice of half a lemon

Salt and pepper to taste

Combine all dressing ingredients. Mix all salad ingredients and toss with some of the honey-mustard dressing. Arrange greens on four plates. Top with the chicken that has been cut on a bias and fanned out a little. Sprinkle any toasted crumbs left in the pan on the salads. Serve with extra dressing on the side.

Note: Making the dressing and bread crumbs a couple of days ahead will be a time-saver.

Baked Sweet Potato with Maple Sour Cream

Bake 4 sweet potatoes that have been scrubbed and pierced in a 450-degree oven for 45 minutes (best flavor) or in microwave for 7 to 8 minutes.

For topping, mix 1/2 cup sour cream or plain Greek yogurt with 1 tablespoon pure maple syrup and 1 teaspoon fresh lime juice.

Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com.



Text Only | Photo Reprints

Photos of the Week