Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette

Ingredients

• 0.3 teaspoon pepper black
• 1 head boston lettuce 
• 1.5 cups lowfat buttermilk 
• 0.3 cup mrs richardson's butterscotch caramel sauce 
• 1  carrots shredded peeled
• 16 ounce chicken breast 
• 1 teaspoon ground cinnamon 
• 3 tablespoons juice of lemon 
• 1 head lettuce red
• 0.3 cup juice of lime 
• 1  lime zest 
• 2 teaspoon oil 
• 0.5 cup olive oil 
• 1 cup pecans crushed
• 6  roma tomatoes sliced
• 1  heart romaine 
• 0.5 teaspoon salt 
• 4 servings salt and pepper black freshly ground
• 1 tablespoon sugar 
• 2 teaspoons water 
• 1 head frissee 
• 1 head frissee 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• stove
• ziploc bags

Directions

1. Preheat heat oven to 400 degrees F.
2. Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight.
3. While chicken is marinating combine pecans with spices and mix well.
4. Place mixture into a shallow dish.
5. Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture.
6. Heat a medium, 10-inch oven-proof saute pan on the stove. Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes. When done and slightly cooled, slice. Note: chicken can be done a day ahead of time. Leftover chicken makes a great chicken salad.
7. Cut, wash and spin greens. Toss greens with tomatoes and carrot, set aside.
8. Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.
9. Place greens in a bowl and lightly toss with 1/2 of the dressing. Mound on 4 plates and top with chicken and remaining dressing. ENJOY!