PINE NUT CRUSTED CHICKEN with

Baby Spinach And Feta Salad

INGREDIENTS:

Lemon Oregano Vinaigrette

1/2 c extra virgin olive oil

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 small garlic clove, minced

1 tbsp fresh squeezed lemon juice

1 tsp dried oregano

1/2 tsp salt

1/2 tsp sugar

Dash of pepper

Pine Nut Crusted Chicken

1 c toasted pine nuts (put in skillet and toast over medium heat until fragrant and light brown - be careful not to burn)

1 c panko breadcrumbs

4 boneless skin breasts about 6 ounces each

1/2 c flour

2 eggs, beaten

Salt and pepper to taste

Vegetables oil for frying

Salad

12 oz baby spinach

1 c thinly sliced red onions

1 c crumbled feta cheese

Pint of red grapes tomatoes sliced lengthwise

DIRECTIONS:

Lemon Oregano Vinaigrette

Place all ingredients in a food processor and blend well. Easy to double or triple. Store extra dressing up to a week in the refrigerator.

Pine Nut Crusted Chicken

Place cooled pine nuts in the food processor and pulse several times, stopping to scrape down the sides - until the nuts are coarsely chopped. Transfer to a bowl and add the breadcrumbs. Place the flour in one bowl and the beaten eggs in another... place a bowl with crumbs next to the eggs. Take out a 9x13 dish and line with foil. Season the chicken with salt and pepper. One at a time, dip chicken into flour so covered (shake off any excess), then egg, then crumb mixture. Press the crumbs into each breast. Lay all 4 breasts on aluminum foil and refrigerate for one hour.

Use a large skillet and add 1/2" oil and heat on medium high until oil is shimmering. Fry on one side for about 3 minutes until golden brown, then turn. If your skillet isn't large enough, fry 2 at a time. Remove from heat and place on a cookie rack placed on a paper towel lined cookie sheet and keep warm.

Salad

Toss all ingredients with dressing with dressing and divide among flour plates - with salad on bottom, then chicken, then salad on top.

NOTE: I recommend sauteing the onions before placing them on the salad. I usually make the chicken ahead just before guests arrive and keep warm in a 300-degree oven until ready to serve.