First things first: This isn’t a salad. Yes, it might look suspiciously like one, but I know my husband and would never serve him and his hearty appetite a salad for dinner. Also, he gets the big piece of chicken.
Pecan Chicken on Greens
- 2 large chicken breasts, skinned and deboned
- 1 cup pecans
- 1/2 cup cornmeal
- 1 egg
- 1/4 cup buttermilk (see note below)
- 1 large bunch of spinach
- 1 tbsp of extra virgin olive oil
- 1 tsp of balsamic vinegar
- 1/4 cup honey
- 1/4 cup buttermilk
- 2 tbsp Dijon mustard
- 2 tbsp stone-ground mustard
- salt/pepper to taste
Pound out breasts to ¼” thick. Grind nuts to a flour. Place nut flour and cornmeal in a bowl and season with salt and pepper. Mix egg and buttermilk in another bowl. Dredge each breast in egg wash then nut crust to coat. Place in a baking dish and bake at 365 degrees until done, about 35-40 minutes. While the chicken is baking mix ingredients for dressing. Taste the mix to see if you’d like more honey or mustard and adjust the seasoning. When the chicken is done heat the olive oil in a large frying pan. Add the spinach and cook until just heated through about 1-2 minutes. Toss with balsamic and divide between two plates. Pour desired amount of dressing on each plate.
Note: If you don’t have buttermilk, you can use white wine in the chicken and use a store-bought honey mustard or another homemade dressing of your choice.