Almond Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing: (serves 4)
1/4 cup buttermilk
1 tablespoon sour cream
1 tablespoon white balsamic vinegar
1 teaspoon honey
2-3 tablespoons extra virgin olive oil
1 tablespoon fresh chopped chives
salt and pepper to taste
In a medium bowl combine the buttermilk, sour cream, vinegar and honey. Slowly whisk in the oil to blend. Whisk in the chives, season with salt and pepper. Refrigerate until ready to use.
2 large eggs
1 1/2 cups almonds (raw, unsalted)
1/2 cup flour
2 large boneless, skinless chicken breasts (about 1 1/2 to 1 3/4 pound)
salt and pepper
vegetable or canola oil for shallow frying
Set up your breading station. In a shallow bowl (such as a pie plate) beat the eggs.
In your food processor, grind the almonds, add the flour and pulse a few times.
Place the nut/flour mixture in another shallow bowl.
Heat oil in frying pan (about 1/2 an inch of oil) Working in batches, fry the chicken strips until golden (about 4 minutes per side). Remove to brown paper bags to drain, then place on a rack set over a cookie sheet* and place in a warm oven (about 275). Repeat until all chicken is fried.
6 cups tender mixed lettuces (your choice, I used Romaine, Butter and Red Sails)
2 medium nectarines, pitted and sliced about 1/4 inch thick.
Arrange the salad on plates, top with chicken strips and drizzle with dressing.
*placing the cooked chicken on a rack will ensure that the chicken stays crisp, not soggy while keeping warm in the oven.
The chicken is also delicious served cold.
Make this for a friend, to thank them for.. well, being your friend!
As always, Bon Appetite.