Pecan-Crusted Chicken with Sweet Mustard Dressing

Tonight was my make something new night. I've had my eye on this recipe for quite some time now, and finally bit the bullet! I wanted something refreshing since we've had heavier meals due to the cold weather. This recipe comes from the Pampered Chef cookbook: 29 Minutes to Dinner.

Ingredients:
1 egg white
1 1/2 c pecans
1 tsp salt
1/4 tsp cayenne pepper
6 chicken tenders
1/4 c veg oil

Dressing
1/4 c peach preserves
2 tbsp stone ground mustard
1 tsp cider vinegar
1/4 tsp salt
1/4 tsp black pepper
1 garlic clove
2 tbsp veg oil
4 cups baby greens

Directions:
1. For chicken, lightly beat the egg white in a small bowl. Finely chop the pecans and place in another bowl. Combine salt and cayenne pepper in a third bowl. Slice chicken tenders in half lengthwise and remove white tendons. Sprinkle the chicken with the salt and pepper mix. Dip chicken in egg whites and then press into the pecans coating the chicken.

2. Add oil to a skillet and heat on medium low until simmering. Cook chicken 2-3 minutes or until deep golden brown. Turn chicken over; cook an additional 2-3 minutes or until centers of chicken are no longer pink.

3. Meanwhile, for dressing, whisk together preserves, mustard, vinegar, salt, black pepper, pressed garlic and oil.

4. To serve, toss greens with 2 tbsp of the dressing; divide among serving plates. Drizzle remaining dressing around edge of plates. Arrange three of the chicken strips around each salad. Enjoy!!

Notes: I just used regular romaine instead. I buy that in bulk and it's pretty much the only lettuce I ever use. Also, I used my large bowl to eat it in, so my chicken went right on top and I spread more dressing over the chicken. I was skeptical on the dressing at first, but it was probably the best part of the dish! Also, don't feel the need to completely coat the chicken with the pecans. I think a light layer is sufficient.