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Nut Crusted Chicken With Ancho Dressing |
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¼ cup Pine nuts ¼ cup Walnuts ¼ cup Pistachios ¼ cup Pecans ½ cup Almonds 2 lbs. boneless, skinless- chicken breasts ¼ cup canola oil 6 eggs beaten salt and pepper ¾ cup flour |
| Take the nuts and put them in a food processor. Blend until medium/fine ground. Set aside. Take flour and season with salt and pepper. Take chicken, dip in beaten eggs, then dip in flour. Dip again in egg then in nut mixture. Put the crusted chicken straight into a pan with the heated oil. Cook until crust is brown and the chicken cooked the whole way through. Place your chicken on plate and drizzle with dressing on top. Delicious served with rice (or orzo) and a salad. | |
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DRESSING 1 Dried Ancho pepper 3 large cloves of garlic 1/8 tsp fresh ground pepper ½ tsp salt ¾ cup olive oil 2½ tbsp red wine vinegar 3½ tbsp grated Parmesan Cheese 2 tbsp of cilantro, stemmed ¾ cup mayonnaise 2 tbsp water Add first eight ingredients (pepper through cheese) into a food processor. Blend for about 13 seconds and slowly add cilantro until smoothly blended. Put mayonnaise and water in a large mixing bowl and whisk until smooth. Add blended mixture and mix until fully incorporated. Let sit for 10 minutes in the refrigerator then drizzle over crusted chicken. Dressing will keep, refrigerated, for up to 3 days. |
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