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Categories:
cooking spray skinless freshly ground black pepper kosher salt pecan halves light brown sugar butter hot sauce extra-virgin olive oil balsamic vinegar mustard garlic arugula fresh raspberries
Viewed: 41 - Published at: 2 years agoIngredients
- Cooking spray
- 2 (6-oz.) skinless, boneless chicken breast halves
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 3 tablespoons pecan halves
- 1 tablespoon light brown sugar
- 1 teaspoon butter
- 1/4 teaspoon hot sauce (such as Tabasco)
- 4 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 4 cups arugula leaves
- 1/2 cup fresh raspberries
Method
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into 1/4-inch-thick slices.
- Place pecans in a small, dry skillet over medium heat; cook 4 minutes or until lightly toasted, stirring frequently. Stir in sugar, butter, and hot sauce; cook 4 minutes or until coated, stirring frequently. Remove pecan mixture from pan; cool. Coarsely chop.
- Combine oil, vinegar, mustard, and garlic in a bowl, stirring with a whisk. Divide arugula between 2 plates. Top evenly with chicken, pecan mixture, and raspberries. Drizzle balsamic mixture over top.
