Pecan Crusted Chicken with Raisin-Watermelon Salad - California Raisins

Ingredients

• 2 Tablespoons California golden raisins
• 1 jalapeno pepper, seeded
• 1 Tablespoon Dijon mustard
• 1 1 / 2 Teaspoons whole-grain mustard
• 1 Tablespoon honey
• 1 Tablespoon rice wine vinegar
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon chopped fresh chives
• Sea salt and fresh ground pepper; to taste
• 6 Ounces mixed baby greens
• 1 Cup radishes, julienne
• 2 Cups small diced seedless watermelon
• 1 / 2 Cup California natural raisins
• 1 / 2 Cup instant flour*
• 2 eggs
• 2 Tablespoons half-and-half
• 1 / 2 Teaspoon hot pepper sauce
• 1 / 2 Teaspoon Worcestershire sauce
• 1 / 2 Cup panko breadcrumbs
• 1 / 2 Cup coarsely chopped pecans
• 1 Tablespoon dried parsley flakes
• 2 chicken breasts (8 ounces each) pounded to 1/4-inch thick
• Oil; for frying