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Ингредиенты
- Â Â Vegetable oil for frying
- 1Â 1/3 lb chicken tenders - (to 2)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. all-purpose flour
- 2 x Large eggs beaten with
- Â Â a splash of lowfat milk or possibly water
- 1 c. plain bread crumbs
- 1 c. pecans processed in food
- Â Â processor to finely chop
- 1/2 tsp freshly-grated or possibly grnd nutmeg
- 1 x orange zested
- 1/4 c. maple syrup
- 1/4 c. tangy barbecue sauce
- 1 x navel orange juiced
- 1/4 c. extra-virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 x romaine lettuce hearts minced
- 6 x radishes thinly sliced
- 6 x scallions trimmed, and
- Â Â minced on an angle
Инструкции
- Heat 1 1/2 to 2 inches of oil over medium-high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, Large eggs beaten with water or possibly lowfat milk in a second. In the third dish, combine bread crumbs with grnd pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mix. Fry tenders in small batches 6 to 7 min. Drain tenders on paper towels.
- Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
- Combine romaine, radishes and scallions in a large salad bowl or possibly on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
- This recipe yields 4 to 6 servings.
- Beverage suggestion: Serve cran-raspberry apple juice over ice and top with a splash of soda water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 934 | |
| Calories from Fat 460 | 49% |
| Total Fat 52.04g | 65% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 921mg | 38% |
| Potassium 589mg | 17% |
| Total Carbs 83.68g | 22% |
| Dietary Fiber 5.5g | 18% |
| Sugars 15.52g | 10% |
| Protein 33.9g | 54% |
