6 boneless skinless chicken breasts
1 tsp Galena Garlic Sea Salt
1/2 tsp pepper
4 Tbsp Delizia Extra Virgin Olive Oil (divided)
3 eggs beaten and 2 Tbsp water
4 tbsp Delizia Butter Extra Virgin Olive Oil
5 cups mixed green lettuce (romaine, spring, arugula, etc.)
4 oz. Feta or Blue Cheese, crumbled
3 1/2 cups Panko bread crumbs
Fruit (2 plums, 2 peaches, 2 pears)
2 tsp Delizia Extra Virgin Olive Oil
1 1/2 cup Delizia Pomegranate Balsamic Vinegar
1/2 cup pomegranate juice
2 tbsp honey
4 tbsp orange juice
1/2 cup Delizia Extra Virgin Olive Oil
Pound chicken to 1/2 inch thickness and dust breasts with salt and pepper. Whisk eggs and water. Dredge chicken breasts in breadcrumbs to coat each piece, pressing lightly. Place olive oils in frying pan over medium heat. Add chicken and cook 10 minutes or until done; turn once.
Cut the fruit in half and remove pits and core. Slice into 4-6 wedge pieces. In a saucepan, place the olive oil and heat fruit until browned on each side. The juices should start to thicken and caramelize somewhat. Remove from heat and allow to cool.
Mix pomegranate balsamic and juice together in pan. Cook about 25 minutes, stirring until syrupy and thick. Stir in the honey and orange juice and simmer for 7 minutes. Remove from heat and whisk in olive oil, stir until smooth.
Remove chicken from pan and slice in strips. Place assorted greens on salad plates and top with chicken.
Add the fruit that has been tossed with the oil on top. Drizzle all with the dressing.
Makes 4-6 servings