|1/2 cup • Pecans • finely chopped and toaste|
|1/2 cup • Panko|
|• Kosher salt|
|• Ground black pepper • to taste|
|3 tbsp • Butter|
|4 tbsp • Olive oil|
|2 • Boneless - skinless chicken breasts|
|1/2 lb • Cherry tomatoes|
|4 cups • Mixed greens|
|• Red onion slices|
|• Cucumber slices|
|2 oz • Blue cheese|
|• Ranch or balsamic vinaigrette dressing|
Preheat oven to 400F. Mix together pecans, panko, 1/2 teaspoon salt, cayenne and black pepper.
In an ovenproof skillet over medium-high heat, melt the butter and 3 tablespoons oil. Dredge the chicken in the pecan panko mixture. In the skillet, sauté the chicken until brown on bottom, about 2 minutes. Turn the chicken over and place the skillet in the oven. Bake 15 to 18 minutes until cooked through. Set aside. Slice when cool.
Lower oven temperature to 350°F. Toss tomatoes with remaining olive oil and arrange them on baking sheet. Bake 30 minutes. Remove from oven and season with the salt and pepper. Set aside.
To assemble, divide the greens between two plates. Arrange red onion, cucumber, roasted tomatoes and chicken over greens. Top with blue cheese, if desired. Serve with ranch dressing or balsamic vinaigrette dressing.