Pecan Chicken with Salad

**Not gluten free?? Use 1 cup regular flour and 2 cups ground pecans instead of all pecans.
**Not dairy free?? Add blue cheese crumbles to the salad
**This is a Grain Free/Paleo dish

Serves: 4

Ingredients:

3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
3 cups pecans
cooking spray
2 tsp basil + 1/2 tsp basil
1 1/2 tsp sea salt +1/2 tsp sea salt
1/2 tsp black pepper + 1/8 tsp black pepper
1 egg (or 1/4 cup egg whites)
1/8 cup almond milk (or other non-dairy milk)
4 cups lettuce
1 cup dried cranberries (Cinderella loves Craisins Original Dried Cranberries)
1/2 cup olive oil
1/4 cup balsamic vinegar

Directions:

1. Preheat the oven to 400 degrees F.
2. Put the pecans in a food processor or blender and blend until crumbled (it will look like breadcrumbs).
3. In a large bowl or plastic bag mix the pecan crumbs with the 2 tsp basil, 1 1/2 tsp sea salt and 1/2 tsp black pepper, mix well.
4. Grease a a large cookie sheet with cooking oil spray.
5. In a bowl mix the egg and milk.
6. On a plate put some of the pecan crumb mixture.
7. Dip each side of the chicken slice in the egg wash and then the pecan crumbs.
8. Place chicken on the greased cookie sheet.
9. Repeats these steps until all the chicken is coated with the pecan crumbs and on the cookie sheet.
10. Bake the chicken for 10 minutes on 400 and then flip each chicken slice over and bake for another 15 minutes on 400.
11. While chicken is baking, mix together the olive oil, balsamic vinegar, 1/2 tsp basil, 1/2 tsp sea salt and 1/8 tsp black pepper together for dressing.
12. On each plate put lettuce, chicken and cranberries. Top with balsamic dressing.