Jane's Favorite Tested Recipes
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Crusted Chicken Salad with Honey Mustard Dressing
Blend:
| 2 egg whites |
| 2 teaspoons cornstarch |
| Juice of ½ lemon |
Combine:
| 1 cup coarse dry bread crumbs |
| 1 Tablespoon chopped fresh parsley |
| 1 teaspoon rock salt |
| ¼ teaspoon ground black pepper |
| Zest of one lemon, minced |
| Trim excess fat from two skinless, boneless chicken breasts. Lightly pound the breasts for even thickness. Dip breast into egg-white mixture. Transfer to crumb dish. Pat crumbs on both sides of chicken. Air dry the breasts on a rack for half an hour. |
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Heat the oil in a 10" skillet. Lay chicken TOWARD you so loose crumbs will form a "bed" on which breast will lay. Sauté chicken 3 minutes per side, then transfer to a 450 degree oven for 8-10 minutes. Remove from pan and slice to put on top of salad. |
Honey Mustard Dressing:
Combine in small Cuisinart or mixing bowl:
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¼ cup honey |
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3 Tablespoons Dijon mustard |
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3 Tablespoons extra-virgin olive oil |
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1 Tablespoon shallot, minced |
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1 Tablespoon apple cider vinegar |
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Juice ½ lemon |
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Salt and pepper to taste |
Make salad with vegetables of choice (I used romaine, celery, scallions, carrot, red and green peppers, cucumber and garlic salt.) Mix dressing into salad and put on two individual plates. Top each with a sliced chicken breast and top with feta cheese.
NOTE: This is from the August 2004 edition of "Cuisine at Home" ( www.CuisineAtHome.com ). This is the BASIC recipe for crusting chicken breasts. It calls for making your own bread crumbs, but I used Stouffers Herb Stuffing. Next time I’ll put it in the Cuisinart so it won’t be quite so chunky. I also used Gray Poupon Dijon Mustard in making the dressing. And I did make the dressing in my small cuisinart. It was plenty for the salad.