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Home Page » Food » Fried-Chicken Paillard with Chicory, Jicama, and Pecan Salad and Biscuits

Fried-Chicken Paillard with Chicory, Jicama, and Pecan Salad and Biscuits

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A buttermilk marinade makes a boneless chicken breast tender and juicy; flattening the breast cuts down on cooking time. Toasted pecans and a maple-mustard vinaigrette complement a salad of peppery chicory greens and jicama slices. Cornmeal gives biscuits a slight crunchiness and a golden hue.

Serves 4

~ salad ~

Chicory, Jicama, and Pecan Salad

~ main ~

Fried Chicken Paillard

~ side ~

Cornmeal Biscuits

~ dessert ~

Mint Julep Gelatin with Whipped Cream

1. Prepare and chill gelatin.
2. Pound and marinate chicken breasts.
3. Toast pecans, and make vinaigrette.
4. Bake biscuits, then fry the chicken and assemble salad.
5. After dinner, unmold gelatin, whip cream, and serve.

• salad

  
  Chicory and Pecan Salad

• main

  
  Fried Chicken Paillard

• side

  
  Cornmeal Biscuits

• dessert

  
  Mint Julep Gelatin

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