recipe ingredients
1 cup fine dry breadcrumbs
1 tsp. each curry powder, cumin powder, ground ginger and salt
1/2 tsp. each cayenne pepper and ground allspice
1 egg, beaten with 2 tsp. water
1/4 cup flour
4 skinned and boned chicken breast halves
2 tbs. olive oil
2 firm, ripe pears
2 tsp. lemon juice
10 oz bag fancy salad greens or lettuce
1 bunch watercress, tough stems discarded
1cup shredded red cabbage
3/4 cup nonfat ranch salad dressing
1 tsp. coarsely ground black pepper
1/2 cup toasted pecans
1/2 cup golden raisins

recipe directions
In a shallow pie pan, combine breadcrumbs and all spices. Place egg wash and flour in separate pans. Coat chicken with flour, then egg, then coat well with breadcrumb mixture. Heat olive oil in a large nonstick skillet to medium heat and cook chicken until very crispy, a deep golden brown, and cooked through, 4-5 minutes per side; remove to a cutting board and keep warm.

Core pears but do not peel. Cut into1/4-inch-thick wedge and toss with lemon juice. In a large bowl, combine salad mix, watercress and cabbage and toss with enough dressing to coat. Divide among four large serving plates and arrange pears along one side greens. Sprinkle pears with ground peppers. Cut chicken into 1/2-inch-thick slices and arrange along opposite side of greens. Sprinkle with pecans and raisins and drizzle with remaining dressing.

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