Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup chopped pecans
- 1 cup breadcrumbs
- 2 eggs
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette dressing
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
Preheat your oven to 375F 190C
In a food processor, pulse the pecans until finely chopped
In a shallow bowl, combine the chopped pecans with the breadcrumbs, and season with salt and pepper
In another shallow bowl, whisk the eggs
Dip each chicken breast into the whisked eggs, allowing any excess to drip off
Coat the chicken breasts in the pecan and breadcrumb mixture, pressing the coating onto the chicken to adhere
Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat
Add the coated chicken breasts to the skillet and cook for 2-3 minutes on each side until they are nicely browned
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and the pecan crust is golden brown and crispy
While the chicken is baking, prepare the salad by tossing the mixed greens, cherry tomatoes, red onion, and feta cheese in a large bowl
Once the chicken is done, let it rest for a few minutes, then slice it into thin strips
Divide the salad among serving plates, top with the sliced pecan-crusted chicken, and drizzle with balsamic vinaigrette dressing
Serve immediately and enjoy
