Makes 4 servings;Total time; about 1 hour

FOR THE CHICKEN

2 boneless,skinless chicken breast halves,sliced in half

3/4 cup finely chopped pecans

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp paprika

1/4 tsp cayenne pepper

FOR THE SALAD

8 cups mixed salad greens,such as arugula,radicchio,curly endive, and romaine

1/2 cup thinly sliced red onion

4 oz mild goat cheese,crumbled

FOR THE DIPPING MIXTURE

2 egg whites

2 tsp cornstarch

Juice of 1/2 a lemon

FOR THE CRUSTING MIXTURE

1 cup coarsely dry bread crumbs

1 tbsp chopped fresl parsley

1 tsp salt

1/4 tsp black pepper

Minced zest of 1 lemon

3 tbsp olive oil

Preheat oven to 400°.

Combine honey,dijon mustard,olive oil,shallots,vinegar,lemon juice,salt, and pepper in a bowl for the dressing until blended;set aside.

Pound chicken breasts. Whisk egg whites,cornstarch, and lemon juice in a shallow dish for dipping mixture

Add pecans,oregano,thyme,paprika,and cayenne to the crusting mixture. Crust chicken,chill while air drying,saute ,and then roast.

Toss greens,onion, and goat cheese with dressing. Divide greens among 4 plates.

Top greens with sliced chicken. Sprinkle any toasted crumbs left in the pan on salads. Serve with extra dressing on the side