Southern Pecan-crusted Chicken Breast with California Golden Raisin and Baby Greens with Crispy Swee

Ingredients

• 1 / 2 jalapeno pepper, stemmed and seeded
• 1 Tablespoon molasses
• 1 Tablespoon Dijon mustard
• 1 / 2 Tablespoon whole-grain mustard
• 1 Tablespoon honey
• 1 / 2 (1 tablespoon) rice vinegar
• 1 (2 tablespoons) extra virgin olive oil
• Sea salt and fresh ground pepper; to taste
• 1 Tablespoon chopped fresh chives
• 6 Ounces mixed baby greens
• 2 Cups small diced seedless watermelon
• 1 Cup radishes, julienne
• 1 Cup California golden raisins
• 4 large eggs
• 2 half and half
• 1 Teaspoon bottled hot pepper sauce
• 1 Teaspoon Worcestershire sauce
• 1 Cup Wondra flour
• 1 Cup panko bread crumbs
• 1 Cup pecan halves, chopped coarsely
• 1 / 4 Cup fresh parsley, chopped fine
• 8 skinless, boneless chicken breasts (4 ounces each), pounded to 1/4-inch thick
• Oil for frying, as needed
• 2 fresh sweet potatoes, peeled and thinly sliced