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Rudi's Rockin' Raisin Breaded Chicken & Crazy Crouton Poached Pear Salad

The Kitchen Vixen is WalkJogRun's weekly healthy recipes for runners contributor. This week she shares a breaded chicken and crouton poached pear salad recipe.

Ready in 60 minutes, Makes 7 servings (2 pieces chicken, 130g each)

Breaded Chicken

  • 16 oz boneless, skinless chicken breasts, cut into one inch thick strips (have your butcher do this to save time and potential cross contamination with other ingredients)
  • 12 slices Rudi's Gluten-free Raisin bread (Note: there are 14 slices in a loaf but you'll want to eat a slice or two while cooking)
  • 2 Tbsp organic butter, melted
  • 1 cup brown rice flour or other Gluten-free flour of your choice
  • 4 eggs + 1/2 cup organic milk, beaten and placed in a shallow bowl
  • 1 cup yogurt mixed with 1 tsp cinnamon (if you use Greek yogurt, thin with 1/4 cup of milk)

Candied Walnuts

  • 1 cup chopped walnuts
  • 1/4 cup maple syrup
  • 1/4 tsp cinnamon

Poached Pears

  • 1 1/2 cups water
  • 1 cinnamon stick
  • 1 Tbsp honey
  • 1 Chai or black tea bag
  • 1 Asian pear, thinly sliced
  • 1 cup balsamic vinegar
  • 8 cup mixed salad greens

Preheat the oven to 350 degrees F.

video courtesy of www.youtube.com

Step One

  • Cut 6 slices of bread into 1/2 inch cubes for bread crumbs
  • Cut the other 6 slices into 1/4 inch cubes for croutons
  • Toss crouton pieces with the melted butter
  • Spread all bread pieces out on a baking tray
  • Keep buttered and un-buttered pieces separate
  • Bake for 20 minutes. Half way through, turn the pieces to bake evenly

Step Two

  • In a large mixing bowl, combine maple syrup and cinnamon
  • Toss walnuts with maple mixture and spread out on a baking tray lined with parchment paper
  • Place in oven set at 350 degrees. Bake for 15 minutes. Let walnuts set out to cool & harden while you prepare the rest of the meal

Step Three

  • If you're multitasking like me and baking the walnuts at the same time, alternate racks so each tray gets equal time exposed to upper and lower heating coils
  • Bake until the buttered pieces are golden brown and the un-buttered pieces are crispy

Step Four

  • While the bread & walnuts are baking, set up your dredging and coating station
  • When the bread crumbs are thoroughly dried, pulse them in a food processor or place them in a baggie and mash with a mallet to the consistency of fine crumbs
  • Your chicken strips should be about 1 1/2 inch thick so if they are not, place them between two pieces of parchment or wax paper and pound with a mallet
  • Line a baking tray with parchment paper where you will place your breaded chicken
  • Keep the oven set at 350 degrees

Step Five

  • Line up your bowls:(1) Egg + Milk then (2) Flour then (3) Yogurt then (4) Bread Crumbs
  • To help ingredients adhere, wipe off the chicken so it is dry when you start
  • First dip each piece of chicken in the egg mixture, allow any excess to run off
  • Next dip your chicken piece in the flour, shake off any excess
  • Next dip in the yogurt mixture, coat thoroughly
  • Finally, roll each piece in the Rudi's Rockin' Raisin Bread Crumbs
  • Coat evenly and set on the baking tray lined with parchment
  • Once all pieces are coated, bake in an oven set at 350 degrees for 45 minutes

Step Six

  • While the chicken is baking, poach the pears. In a small to medium sauce pot, combine water, tea bag, cinnamon stick & honey. Bring to a boil
  • Add the pears and let poach for about 10 minutes or until you can pierce the pears with a fork.
  • Remove the pears from liquid and set aside in a bowl. Pour the poaching liquid over the pears, but reserve 1/4 cup of liquid in the pot to use in the balsamic reduction
  • Discard the cinnamon stick and tea bag or allow to steep with the pears while they cool
  • Pour 1 cup balsamic vinegar into the pot with the reserved poaching liquid. Bring to a boil. Reduce heat to medium-low, stirring until all the liquid has reduced by half

Step Seven

  • Place 1/4 of the poached pears, 1/4 cup croutons and 2 Tbsp walnuts onto 2 cups of mixed greens. Add 2 chicken pieces

Eat and enjoy!

Nutrition Facts
Serving Size
(2 pcs. chicken, 1/4 c walnuts, 1/2 c croutons, 2 c mixed greens, 1/4 Asian Pear, 2 Tbsp balsamic reduction)
Amount Per Serving
Calories from Fat

Total Fat

Trans Fat

Saturated Fat


Total Carbohydrates


% Daily Value*
Vitamin C 3% Vitamin B12 6%
Calcium 19% Vitamin B-6 23%
Riboflavin 29% Iron 27%
Niacin 70% Thiamin 23%
Vitamin D 33% Vitamin E 10%
Folate 46% Pantothenic Acid12%
Magnesium 22% Manganese 98%
Phosphorus 32% Potassium 24%
Selenium 41% Zinc 16%
* Based on a 2000 calorie diet