Pecan Crusted Chicken with Raisin-Watermelon Salad - California Raisins
Experience a delicious blend of pecans and raisins in crispy chicken paired with sweet watermelon and California Raisins in a refreshing salad. Perfect for any meal!
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Cooking tools:
- Food processor
- Blender
- Measuring cup
- Airtight container
- Whisk
- Mixing bowl
- Deep-fry thermometer
- Skillet
- Paper towel
- Chef's knife
- Cutting board
- Serving platter
- Meat tenderizer
- Kitchen scale
- Stove
- Colander
- Spoon
- Measuring spoon
- Tongs
- Fork
- Instant-read thermometer
- Spatula
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
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