Pecan Crusted Chicken Salad with an Apricot Velouté With Thai Chilis, and Basil Scented Fried Aprico

Name: Pecan Crusted Chicken Salad with an Apricot Velouté With Thai Chilis, and Basil Scented Fried Aprico
Ingredients: 2 large boneless chicken breasts cut lengthwise into thin paillards (Should be 8-10 Paillards); 4 C green leaf lettuce; 1 large Thai chili deseeded and cut into thin strips; ½ red onion sliced thinly; 2 large apricots, 1 sliced into 4 large slices, the other diced for the salad; ¼ C plus 2 T Olive This! Athinolia Single Varietal oil divided; 5 T Olive This! Blenheim Apricot White Balsamic Vinegar divided; ¼ t kosher salt + 1/8 t black pepper for vinaigrette; 2 t kosher salt + ½ t black pepper to season chicken (plus a little more you will use to season velouté.); 1 ¾ C ground pecans (use food processor for best results); 1 ½ C AP flour + 3 T for roux; 2 large eggs and 4 T heavy cream; 1 Knorr ‘Tomate’ Bouillon cube dissolved in 1 C boiling water; 3 T unsalted butter divided; 4 small bunches of basil leaves

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Serves 4 | Makes Chicken Luxurious!

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Ingredients

2 large boneless chicken breasts cut lengthwise into thin paillards (Should be 8-10 Paillards)
4 C green leaf lettuce
1 large Thai chili deseeded and cut into thin strips
½ red onion sliced thinly
2 large apricots, 1 sliced into 4 large slices, the other diced for the salad
¼ C plus 2 T Olive This! Athinolia Single Varietal oil divided
5 T Olive This! Blenheim Apricot White Balsamic Vinegar divided
¼ t kosher salt + 1/8 t black pepper for vinaigrette
2 t kosher salt + ½ t black pepper to season chicken (plus a little more you will use to season velouté.)
1 ¾ C ground pecans (use food processor for best results)
1 ½ C AP flour + 3 T for roux
2 large eggs and 4 T heavy cream
1 Knorr ‘Tomate’ Bouillon cube dissolved in 1 C boiling water
3 T unsalted butter divided
4 small bunches of basil leaves