Pecan Crusted Chicken Salad with an Apricot Velouté With Thai Chilis, and Basil Scented Fried Apricots

Serves 4 | Makes Chicken Luxurious!

INGREDIENTS:

2 large boneless chicken breasts cut lengthwise into thin paillards (Should be 8-10 Paillards)

4 C green leaf lettuce

1 large Thai chili deseeded and cut into thin strips

½ red onion sliced thinly

2 large apricots, 1 sliced into 4 large slices, the other diced for the salad

¼ C plus 2 T Olive This! Athinolia Single Varietal oil divided

5 T Olive This! Blenheim Apricot White Balsamic Vinegar divided

¼ t kosher salt + 1/8 t black pepper for vinaigrette

2 t kosher salt + ½ t black pepper to season chicken (plus a little more you will use to season velouté.)

1 ¾ C ground pecans (use food processor for best results)

1 ½ C AP flour + 3 T for roux

2 large eggs and 4 T heavy cream

1 Knorr ‘Tomate’ Bouillon cube dissolved in 1 C boiling water

3 T unsalted butter divided

4 small bunches of basil leaves

METHOD:

• Prep chicken by slicing into thin paillards and set aside or refrigerate.
• Boil water, add bouillon cube and let it dissolve. Set aside. NOTE: you will only use 1 C of the 2 C liquid.
• Assemble salad by tossing together the lettuce, red onion, diced apricot, and chilis. When ready to serve simply pour the Athinolia oil over the mixture (which has the perfect blend of tasting notes to complement the chili and the apricot and the pecan!) and the 2 T Blenheim Apricot Balsamic. Season with the ¼ t kosher salt and 1/8 t black pepper. Toss. See plating instructions below.
• In a small saucepan on high, melt 2 T unsalted butter with 3 T AP flour. Whisk together and when melted whisk for about 30 seconds. Remove from heat and add about 1/3 C of the ‘tomate’ stock. Whisk to combine. This step helps to create a smooth sauce before you add the rest of the 2/3 C more of the liquid. Blend well until slightly thickened. Add a pinch of salt and pepper and 3 T of the Blenheim Apricot Balsamic. Then the remaining 1 T of butter. Whisk till smooth. Set aside.
• Blend the pecans and place in a wide and shallow bowl, measure out the flour and put in a wide and shallow bowl, and do the same for the two eggs with cream added in a third bowl. Be sure and whisk the cream and egg very well. Dredge each piece of the chicken first in the flour, shaking off excess, then into the egg to cover, then into the pecans. Press the nut mixture into the breading to stick. Do that for all chicken pieces. Set on a plate next to the sauté pan to cook.
• With everything prepped and ready, pour the ¼ C Athinolia oil into a very large hot sauté pan set to high. Place each of the chicken pieces in the hot oil. Sear until a little browned on one side, about 1 minute or so. Thin pieces of chicken cook FAST so don’t overcook. Then turn and cook other side. You may have to do in two batches. Don’t overcrowd the pan. Remove cooked pieces and drain on paper towel.
• While oil is still hot place the apricot slices in the oil and let cook for about 30 seconds. Turn over carefully and top each with a basil bouquet. Let fry for about another 30 seconds which will melt the basil and perfume the fruit. Turn off heat. Leave in pan.
• To plate, place a mound of the dressed greens on the plate, Top with a couple of the paillards, top that with a basil topped apricot slice. Then drizzle with the beautiful apricot velouté!