Ingredients
-
-
4
-
1/2
-
1/2
-
3/4
-
1
-
2
-
1
-
1/2
-
-
1
-
1/3
-
4
-
4
-
1/2
Directions
TGIFriday’s Pecan-Crusted Chicken Salad, Don’t let the lengthy directions fool you; this salad is not difficult to prepare Pecan-crusted chicken, served sliced and chilled on salad greens, tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries, and Bleu cheese Time does not include chill time I borrowed a friend’s cookbook entitled Top Secret Restaurant Recipes 2 and wanted to put this recipe here so that I wouldn’t lose it , Bazar question but, how can I make this recipe more Weight Watchers friendly?! (as for my 1st time ever, I started Weight Watchers, am more than halfway to my goal, but really want to figure out if there’s a way to make this salad more Weight Watchers friendly , Very nice dinner, this ended up to be Though I have never been to TGIF’s I can’t compare the two The vineigrette was just plain fantastic Great great recipe, Made for 4 servings, and it fit the bill Definately should try this again Made for Recipe Swap
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Make the Pecan-Crusted Chicken First Since It Is Served Cold. |
|
2
Done
|
Pound Each Chicken Fillet to About 1/2-Inch Thick. You Can Do This Easily by Covering Each Chicken Breast in Plastic Wrap, and Pounding With a Kitchen Mallet. |
|
3
Done
|
Combine 1/2 Cup Finely Chopped Pecans, Corn Flake Crumbs, and 3/4 Teaspoon Salt in a Shallow Bowl. |
|
4
Done
|
Combine Milk With Beaten Eggs in Another Shallow Bowl. |
|
5
Done
|
Dump the Flour Into Another Shallow Bowl. |
|
6
Done
|
Bread Each Chicken Breast by Coating Each With Flour. |
|
7
Done
|
Dip the Flour-Dusted Chicken Into the Egg Mixture. |
|
8
Done
|
Coat the Chicken With a Thick Coating of the Pecans and Corn Flake Crumbs. |
|
9
Done
|
Preheat 1/2 Cup Canola Oil in a Large Skillet Over Medium/Low Heat. |
|
10
Done
|
When the Oil Is Hot, Saute the Chicken Fillets For 3-4 Minutes Per Side or Until Golden Brown. |
|
11
Done
|
Cool Chicken on a Rack or Paper-Towels. |
|
12
Done
|
When You Can Handle the Chicken, Cover It and Refrigerate It For at Least Two Hours. |
|
13
Done
|
as the Chicken Chills, You Can Make the Balsamic Vinaigrette by Combining 1 Cup Canola Oil, Balsamic Vinegar, Mustard, Granulated Sugar and 1/2 Tsp Salt in a Blender. |
|
14
Done
|
Blend on Low Speed For Just a Few Seconds, or Until the Dressing Begins to Thicken. Don't Blend Too Long or Your Vinaigrette Will Get Too Thick, Like Mayonnaise. |
|
15
Done
|
Pour Vinaigrette Into a Small Bowl and Mix in Minced Garlic. |
