T.G.I. Friday's Pecan-Crusted Chicken Salad

[MsMai]

T.G.I. Friday's Pecan-Crusted Chicken Salad

Chicken:
4 (4 oz.) chicken breasts, boneless
3 cups chopped pecans
2 cups flour
3 large eggs
1 oz. milk
Glazed Pecans:
1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water

Salad:
1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup craisins
Crumbled blue cheese, to taste

For Chicken:
Mix 2 cups pecans with 1 cup flour and pulsate in foodprocessor. Mix eggs and milk for batter. Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl. Coat chicken first in flour, then in egg batter and third in pecan flour. Saute chicken breasts in vegetable oil over medium heat until browned on both sides. Bake chicken breasts in oven at 350F for 7 to 8 minutes or until fully cooked. Cool and slice.

For Pecans: Mix chopped pecans with brown sugar and water. Heat and set aside.

To Assemble: Toss salad ingredients with glazed pecans. Top with sliced chicken