Ingredients Jump to Instructions ↓

  1. 2 Boneless skinless chicken

  2. Breast 2 Boneless, skinless thighs

  3. 3 T Honey

  4. 3 T Dijon mustard

  5. 2 t Kosher salt divided

  6. 1/2 t Black pepper

  7. 1/8 t Ground red pepper

  8. 6 sl Pancetta or bacon

  9. Peanot oil for frying 1/2 c Lowfat Buttermilk

  10. 9 c Mixed lettuces

  11. Dressing 1 T Honey

  12. 1 T Dijon mustard

  13. 1 T Red wine vinegar

  14. 1/2 t Kosher salt

  15. 1/4 t Coarsely ground black pepper

  16. Pinch red pepper 1/4 c Olive oil

  17. 1 inch wide strips. To make salad, in medium size bowl mix honey, mustard,

  18. 1 tea salt pepper. add chicken pieces and turn to coat. Cover and chill until ready to cook In large skillet, cook pancetta over medium heat till crisp. Drain on paper towels, crumble and set aside. Wipe the skillet with paper towels. Combine the bread crumbs with remaining salt and pepper. dip the coated chicken strips in butter milk, then dredge in bread crumbs mixture pressing firmily onto chicken. Pour enough oil into the wiped skillet to measure about 1/4 inch. Set over medium high heat. When oil is hot add the chicken and fry till golden on both sides and firm to touch, adjusting heat as necessary. Drain the chicken on towels and keep warm while mixing greens. In large bowl toss the greens with vinaigrette. Divide evenly among

  19. 4 serving platesd arrrange chicken on greens sprinkle with crumbled pancetta. Source Better Homes and gardens Mag.


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