Directions:
- In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely.
- In a large resealable bag, combine the flour, tarragon and lemon peel. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again.
- In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink.
- Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1331.92 Kcal (5576 kJ) | ||
| Calories from fat | 371.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.27g | 63% | |
|---|---|---|---|
| Cholesterol | 156.36mg | 52% | |
| Sodium | 559.22mg | 23% | |
| Potassium | 648.49mg | 14% | |
| Total Carbs | 124.14g | 41% | |
| Sugars | 39.47g | 158% | |
| Dietary Fiber | 10.26g | 41% | |
| Protein | 38.38g | 77% | |
| Vitamin C | 57.4mg | 96% | |
| Vitamin A | 4.8mg | 159% | |
| Iron | 170.9mg | 949% | |
| Calcium | 152.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 188.61 Kcal (790 kJ) | ||
| Calories from fat | 52.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 63% | |
|---|---|---|---|
| Cholesterol | 22.14mg | 52% | |
| Sodium | 79.19mg | 23% | |
| Potassium | 91.83mg | 14% | |
| Total Carbs | 17.58g | 41% | |
| Sugars | 5.59g | 158% | |
| Dietary Fiber | 1.45g | 41% | |
| Protein | 5.43g | 77% | |
| Vitamin C | 8.1mg | 96% | |
| Vitamin A | 0.7mg | 159% | |
| Iron | 24.2mg | 949% | |
| Calcium | 21.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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