Top Secret Recipes on Fox News Recipe Video
Todd wilbur reveals his Top Secret Recipes On Fox News. Fox tasted a number of recipes that included pecan chicken salad cloned from T.G.I.F. They found Todd's cloned recipe much tastier than T.G.I.F. pecan chicken salad. More to follow on video from Top Secret Recipes On Fox News and recipe is below. You too can clone top restaurant recipes!!
Ingredients
4 chicken breasts
1/2 cup finely chopped pecans (for chicken breading)
1/2 cup corn flake crumbs
1 cup milk
2 eggs, beaten
1 cup all-purpose flour
at least 1.5 cups canola oil
1/3 cup balsamic vinegar
4 teaspoons dijon mustard
4 teaspoons sugar
1/2 teaspoon salt
2 cloves garlic, minced
1 cup dried cranberries
3 tablespoons dark brown sugar
1/2 cup finely chopped pecans (to sprinkle on salad)
2 heads romaine, chopped
2 stalks celery, sliced
2 11-ounce cans mandarin orange segments, drained
1/2 cup crumbled bleu cheese
Directions
1. First, let's get the chicken started. Pound each chicken breast to a reasonable thickness (about 1/2 inch is good). Combine 1/2 cup finely chopped pecans and corn flake crumbs in a shallow bowl. In another bowl, combine milk and beaten eggs. Put flour into a third bowl. Coat each chicken breast with flour. Then dip the flour-coated chicken breast into the egg and milk mixture, then coat the chicken with a thick coating of the pecans and corn flake crumbs.
2. Preheat 1/2 cup of canola oil in a large skillet over medium/low heat. As mentioned above, Win actually used much more oil than that---you use whatever you feel is best for you. Saute the chicken for 3-4 minutes per side or until golden brown.
3. Here's how you do the vinaigrette. Combine 1 cup canola oil, balsamic vinegar, mustard, sugar and 1/2 teaspoon salt in a blender. Blend on low speed for just a few seconds to mix thoroughly. Pour into a small bowl and add the minced garlic. Chill until you are ready to use the dressing.
4. When you are ready to make the salads, toss romaine and celery with 3/4 cup ofthe balsamic vinaigrette. Arrange the romaine on 4 plates, then sprinkle the dried cranberries, brown sugar and 1/2 cup finely chopped pecans on top of each salad. Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese. Or, be like me and just go crazy...pile it on in all its yumminess. Slice the chicken and top each salad with the equivalent of one chicken breast.
For more information please visit: http://www.topsecretrecipes.com/
2. Preheat 1/2 cup of canola oil in a large skillet over medium/low heat. As mentioned above, Win actually used much more oil than that---you use whatever you feel is best for you. Saute the chicken for 3-4 minutes per side or until golden brown.
3. Here's how you do the vinaigrette. Combine 1 cup canola oil, balsamic vinegar, mustard, sugar and 1/2 teaspoon salt in a blender. Blend on low speed for just a few seconds to mix thoroughly. Pour into a small bowl and add the minced garlic. Chill until you are ready to use the dressing.
4. When you are ready to make the salads, toss romaine and celery with 3/4 cup ofthe balsamic vinaigrette. Arrange the romaine on 4 plates, then sprinkle the dried cranberries, brown sugar and 1/2 cup finely chopped pecans on top of each salad. Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese. Or, be like me and just go crazy...pile it on in all its yumminess. Slice the chicken and top each salad with the equivalent of one chicken breast.
For more information please visit: http://www.topsecretrecipes.com/
