For the final meal Thursday night of the spring break visit of my friend and colleague Sheryl, she requested pecan-crusted chicken on salad. I obliged with just that, plus sliced tomato and avocado, cinnamon-vanilla-spiced walnuts, crumbled goat cheese, and a homemade honey-mustard dressing. It made for a pretty picture, sure, but it also made for an incredibly delicious dinner.
Helpful guidance for pecan-crusted chicken came from:
- "Harvest Salad with Pecan Crusted Chicken," by Danielle Green of The Creative Bite. [Published 10 November 2015]
- "Crusted Parmesan Chicken Breast Recipe," from What's Cooking America.
"5 Minute Honey Mustard Sauce," by Lindsay of PinchofYum.com. [Published 22 July 2015]
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