Food Lion Kitchen: Pecan Chicken with Peach Salsa - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Pecan Chicken with Peach Salsa

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Serves 4-6

Chicken

4-6 boneless chicken breasts, 5-6 oz. no more than half inch thick

Buttermilk marinade*

4 cups panko bread crumbs

2 cups pecans, roughly chopped

1 tbsp kosher salt

1 ½ tsp fresh ground black pepper

2 cups all-purpose flour

4 eggs

1 cup water

½ cup of canola oil, or enough to fill the bottom of a sautee pain to ¼ inch depth.

Place chicken breast in marinade and refrigerate for 2 to 4 hours. Meanwhile, combine bread crumbs, pecans, salt, and pepper. Set aside. Preheat oven to 350 degrees. When chicken is finished marinating, place in a colander and allow to drain well in a sink. Combine eggs and water and whisk well. Bread chicken by dredging first in flour, then in egg mixture, and lastly into panko mixture. Bread all the chicken and set aside. In a sauté pan, heat listed oil over medium high heat. When oil is hot, brown chicken on both sides and move to sheet pan lined with oven rack. Do all chicken in batches being careful not to over crowd the pan and adding more oil as needed. When all chicken is browned and placed on sheet pan, place in oven and cook to an internal temperature of 165. About 8-10 minutes more. Serve atop kale and top with peach salsa.

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*buttermilk marinade

2 cups buttermilk

3 dashes hot sauce

2 tbsp peach** or cider vingar

1 tbsp kosher salt

Combine all ingredients and whisk together thoroughly

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Peach salsa

4 yellow peaches, peeled, pitted and diced

1 yellow onion, diced

1 green pepper, diced

1 red pepper, diced

1 hot pepper, minced (jalepeno, Anaheim, fresno, poblano)

Bunch cilantro, chopped

Tsp granulated sugar

½ tsp sea salt

Juice of one lime

2 tbsp peach** or cider vinegar

1 tbsp peach preserves

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In a small sauce pan, combine vinegar and preserves. Heat over medium heat until combined. Set aside. In a large bowl combine peaches, onion, all three peppers and cilantro. Combine and toss in salt and sugar. Allow to sit for 10 minutes. Pour vinegar mixture over and toss to combine.

Southern style kale

1 bunch kale, roughly chopped

4 oz apple wood bacon chopped ***

2 yellow onions, julienned

1 cup chicken stock ***

¼ cup peach or cider vinegar**

1 tbsp peach preserves

Dash hot sauce

Fresh ground black pepper to taste

In a large sauce pan over medium high heat, render apple wood smoked bacon until very crisp. Remove bacon and reserve. Remove all but 2 tbsp of bacon fat. Add onion and sauté stirring constantly until onion browns slightly. Add chicken stock, vinegar, preserves and reserved bacon. Continue to cook over medium high heat until liquid is reduced by half. Add kale and toss. Turn off heat and allow kale to wilt to your preference. Serve on a platter topped with chicken breasts.

**peach vinegar

1 qt white wine vinegar

3 over ripe yellow peaches, pitted and roughly chopped

1 tsp mild peppercorns such as red or green

1 tbsp peach preserves

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Place all ingredients in a sauce pan and bring to a boil. Reduce heat to low, and continue to cook for another 20 minutes. Turn heat off and let sit for another 20 minutes. Place mixture in a blender and puree. Strain through a fine strainer. Now place a coffee filter in the strainer and strain again. Refrigerate and use within one month.

***For a vegetarian kale, replace bacon with liquid smoke and 2 tsp sea salt. Replace chicken stock with ¼ cup wine and ¾ cup water. Use 2 tbsp of canola oil to sauté kale.

 

Buttermilk fried pecan crusted chicken breast with peach salsa and southern style kale

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