Pecan-Crusted Chicken With Fresh Dates

Name: Pecan-Crusted Chicken With Fresh Dates
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1 bottle cabernet sauvignon; 1 cup whole unblanched almonds; 1/3 cup brown sugar; 2 3-inch cinnamon sticks; 1 whole nutmeg seed, smashed; 1 tablespoon whole cloves; 2 tablespoons whole allspice; 1/2 cup red-wine vinegar; 1/2 cup olive oil; 1 teaspoon kosher salt; Freshly ground black pepper to taste; 1 cup fresh dates, peeled, pitted and chopped; 1/3 cup chopped dried apricots; 1/3 cup currants; 1/3 cup chopped pecans; 1 teaspoon grated orange zest; 1 cup panko crumbs (see note); 1 cup pecans, finely chopped; 1/4 cup chopped Italian parsley; 2 teaspoons kosher salt; Freshly ground black pepper to taste; 1 egg; 1/3 cup milk; 1/2 cup all-purpose flour; 4 boneless, skinless, half-breasts of chicken; 4 cups mesclun; 16 fresh dates, pitted and thinly sliced lengthwise

By Molly O'Neill

Total Time: 1 hour 45 minutes
Rating: 4(10)
Comments: Read comments

Featured in: A Hot Date

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Ingredients

Yield:4 servings

The Vinaigrette

1bottle cabernet sauvignon
1cup whole unblanched almonds
⅓cup brown sugar
23-inch cinnamon sticks
1whole nutmeg seed, smashed
1tablespoon whole cloves
2tablespoons whole allspice
½cup red-wine vinegar
½cup olive oil
1teaspoon kosher salt
Freshly ground black pepper to taste
1cup fresh dates, peeled, pitted and chopped
⅓cup chopped dried apricots
⅓cup currants
⅓cup chopped pecans
1teaspoon grated orange zest

The Chicken

1cup panko crumbs (see note)
1cup pecans, finely chopped
¼cup chopped Italian parsley
2teaspoons kosher salt
Freshly ground black pepper to taste
1egg
⅓cup milk
½cup all-purpose flour
4boneless, skinless, half-breasts of chicken
4cups mesclun
16fresh dates, pitted and thinly sliced lengthwise

Ingredient Substitution Guide

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Preparation

Step 1
To make the vinaigrette, combine the wine, almonds, brown sugar and spices in a large saucepan. Simmer over medium-high heat until reduced to 1 cup, about 1 hour. Strain into a mixing bowl and let cool. Whisk in the vinegar. Whisking constantly, slowly drizzle in the olive oil. Season with salt and pepper. Stir in the dates, apricots, currants, pecans and orange zest. Set aside.
Step 2
To make the chicken, preheat the oven to 400 degrees. Combine the panko crumbs, pecans, parsley, salt and pepper. Whisk together the egg and the milk. Dust the chicken lightly with flour, dip it into the egg mixture, then coat in the pecan-crumb mixture. Place on a baking sheet and bake until the chicken is cooked through, about 30 minutes.
Step 3
Place the mesclun in a bowl and toss with the dates and the vinaigrette. Divide the chicken among 4 plates, surround with the salad and serve immediately.

Tip

Panko crumbs are Japanese bread crumbs, available in many supermarkets. Dry white-bread crumbs may be substituted.

Ratings

4 out of 5

10 user ratings

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Comments

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DeanaD4 years ago

This is a wonderful dish! I made it for my family for Christmas Eve dinner. The only things I added were thinly sliced onions and cooked white rice. I sprinkled some rice on top of the greens, then sprinkled the dressing mixture on top of that, followed by sliced strips of the chicken breast and topped off with a sprinkling of the onions. You do not need a lot of the dressing. This is a complete meal!

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