T.G.I. Friday's® Pecan-Crusted Chicken Salad Clone

T.G.I. Friday's® Pecan-Crusted Chicken Salad Clone

Chicken:
4 (4 ounce) chicken breasts
3 cups chopped pecans
2 cups flour
3 large eggs
1 oz milk
Glazed Pecans:
1 cup chopped pecans
1/4 cup dark brown sugar
1 Tablespoon water
Salad:
1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup craisins

Chicken breasts:

Mix 2 cups pecans with 1-cup flour and pulsate in Cuisinart or robot coupe.

Mix eggs and milk for batter.

Place leftover flour in one bowl, egg batter in second bowl, and pecan
flour in third bowl.

Coat chicken first in flour, then in egg batter and third in pecan flour.

Sauté chicken breasts in vegetable oil over medium heat until browned
on both sides.

Bake chicken breasts in oven at 350 degrees F for 7 to 8 minutes or
until fully cooked, cool and slice.

Glazed pecans:
Mix chopped pecans with brown sugar and water and heat, set aside.

Salad:
Toss romaine lettuce with glazed pecans, balsamic vinaigrette,
mandarin oranges, raisins and bleu cheese crumbles.
Top with sliced chicken.