4 oz fresh raspberries
3 Tbsp white wine vinegar
1.5 Tbsp sugar
1/2 Cup canola oil
1 tsp coarse kosher salt
1 tsp black pepper
2 boneless chicken breasts, cut in half
1 Cup pecans, chopped finely
1 Cup panko [Japanese breadcrumbs]
4 tsp coarse kosher salt
2 tsp black pepper [split in two]
1/3 Cup honey mustard
1 Tbsp Dijon mustard
1/4 Cup mayonnaise
2 Tbsp Canola oil
Preheat oven to 375F
Puree raspberries, vinegar, sugar until smooth. Add canola oil slowly to form emulsion. Season with salt and pepper.
In a shallow bowl blend together mustards, mayonnaise, 3 tsp kosher salt and 1 tsp black pepper. In second bowl mix together pecans, panko, remaining 1 tsp salt and remaining 1 tsp black pepper.
Pound halved chicken breast to get a uniform height. Drop in mustard-mayo mixture and then in pecan panko mixture to coat chicken, place on paper plate. Here is were you can freeze portions if desired.
Heat canola oil to saute pan over medium-high heat. Add chicken to saute pan reducing heat to medium and cook for 2 minutes per side.
Transfer to baking dish and bake for 20 minutes.
Serve with Salad greens, diced English cuke, tomatoes, carrots and pecans topped with Raspberry Vinaigrette, garnish with fresh raspberries.
Nutritional facts per serving [daily value]: Calories 650kcal; Protein 10g [19%]; Total Fat 66g [103%] [Sat. 5g [27%]]; Chol. 24mg [8%]; Carb. 9g [3%]; Fiber 4g [15%]; Sugars 4g; Calcium 51 mg [5%]; Iron 2 mg [13%]