Crusty Chicken Strips On A Bed of Endive
Ingredients
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- salt and pepper to taste
- 1 1/2 pounds boneless chicken breasts, cut into 1" strips
- 2 beaten eggs
- 1 cup dehydrated potato flakes
- 1/4 cup olive oil
- endive, rinsed & spun dry
Directions
Mix the first three ingredients plus 1/4 teaspoon salt and 1/8 teaspoon pepper in a nonreactive bowl. Set this dressing aside. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip each strip in beaten eggs, then dredge in potato flakes. Heat oil in a skillet. Sauté chicken until golden, about 5 minutes. Arrange a portion of endive on each plate; top with chicken strips. Drizzle with dressing; serve.
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