SPRING SUPPER on the PORCH ~ HERB PECAN CRUSTED CHICKEN SALAD with HONEY MUSTARD VINAIGRETTE & BOURBON NUT BREAD

GARDENING NOTE: The stunning Yoshino Cherry, one of the earliest ornamental trees to bloom along with forsythia, may also rank as one of the best flowering trees. A gift in the early 1900's from Japan, each spring since their fragrant blossoms have graced the Tidal Basin in Washington D.C.

~ Yoshino Cherry Blossoms and forsythia

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HERB PECAN CRUSTED CHICKEN SALAD with HONEY MUSTARD DRESSING

~ perfect for another spring evening on the porch

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1 1/2-2 lbs. boneless chicken breasts cut in strips

1 cup finely chopped pecans

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. Hungarian paprika

1/4 tsp. cayenne

1/4 tsp. freshly cracked pepper

2 organic eggs

1/4 cup extra-virgin olive oil

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8 cups mixed spring greens

1/2 cup thinly sliced red onion

1/2 cup dried Michigan cherries

4-8 oz. crumbled feta cheese

• Preheat oven to 375-degrees. Spray a large baking sheet with Pam.
• In one bowl, combine chopped pecans, herbs, cayenne, and cracked pepper. In another bowl, beat together eggs and olive oil.
• Dip chicken strips first in egg & oil mixture, and then coat in pecan mixture. Transfer to baking sheet and bake, turning once, 15-20 minutes or until chicken is golden.
• Combine greens with sliced red onion, and dried cherries. Lightly dress with Honey-Mustard Vinaigrette. Arrange on chilled plates with chicken strips topped with feta cheese. Serve with butter slathered BOURBON NUT BREAD. (4 servings)

HONEY MUSTARD VINAIGRETTE

1/4 cup honey

3 Tbsp. Dijon mustard

3 Tbsp. extra-virgin olive oil

1 Tbsp. chopped green onion

1 Tbsp. white balsamic vinegar

juice of 1 lemon and zest

pinch of coarse & freshly ground pepper

Combine all ingredients and whisk in olive oil. Season with salt & pepper.

~ Fragrant Yoshino Cherry Blossoms

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BOURBON NUT BREAD

~ From The High Museum of Art Recipe Collection

(freeze 2 of the 3 loaves for Derby Day)

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8 separated organic eggs

3 cups sugar

1 lb. unsalted butter

3 cups sifted flour

1/2 cup bourbon

2 tsp. vanilla

2 tsp. almond extract

1 cup chopped pecans

• Preheat oven to 350-degrees.
• Beat egg whites until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks from. Cream butter and remaining sugar. Add egg yolk one at a time, beating well after each egg. Add flour in thirds, alternating with bourbon. Mix well. Stir in vanilla, almond extract and pecans. Fold in egg whites.
• Pour into 3 greased 9-in. x 5-in. loaf pans. Bake for 1 hour or until done.