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