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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
460
Calories from Fat
117

Total Fat
13g

Trans Fat
0g

Saturated Fat
2g

Sodium
320mg

Total Carbohydrates
60g

Fiber
7g

Sugars
25g
Protein
28g
% 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