PECAN CRUSTED CHICKEN OVER FIELD GREENS WITH CARAMEL CITRUS VINAIGRETTE

Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 21

4 (4-ounce) pieces chicken breast
1 1/2 cups lowfat buttermilk
1 cup crushed pecan pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoon oil
1 heart romaine
1 head frissee
1 head Boston lettuce
1 head red leaf lettuce
6 Roma tomatoes sliced
1 carrot, peeled and shredded
1/3 cup caramel sauce
2 teaspoons water
1/4 cup lime juice
3 tablespoons lemon juice
1/2 cup olive oil
1 lime, zested, optional
Salt and freshly ground black pepper

Steps:

For the chicken:
Preheat heat oven to 400 degrees F.
Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight.
While chicken is marinating combine pecans with spices and mix well. Place mixture into a shallow dish. Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture.
Heat a medium, 10-inch oven-proof saute pan on the stove. Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes. When done and slightly cooled, slice. Note: chicken can be done a day ahead of time. Leftover chicken makes a great chicken salad.
For the greens:
Cut, wash and spin greens. Toss greens with tomatoes and carrot, set aside.
For the vinaigrette:
Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.
To Assemble:
Place greens in a bowl and lightly toss with 1/2 of the dressing. Mound on 4 plates and top with chicken and remaining dressing. ENJOY!