MMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Fried Chicken with Honey Mustard Vinaigrette
  Categories: Main dish, Poultry, Salads
       Yield: 4 servings
  
       2    Boneless skinless chicken
            Breast
       2    Boneless, skinless thighs
       3 T  Honey
       3 T  Dijon mustard
       2 t  Kosher salt divided
     1/2 t  Black pepper
     1/8 t  Ground red pepper
       6 sl Pancetta or bacon
            Peanot oil for frying
     1/2 c  Lowfat Buttermilk
       9 c  Mixed lettuces
            Dressing
       1 T  Honey
       1 T  Dijon mustard
       1 T  Red wine vinegar
     1/2 t  Kosher salt
     1/4 t  Coarsely ground black pepper
            Pinch red pepper
     1/4 c  Olive oil
  
   In small bowl combine vinaigrette ingredients, except oil.  Whisk in
   oil until blended set aside.
   Rinse chicken and pat dry.  slice diagonally into 1 inch wide strips.
   To make salad, in medium size bowl mix honey, mustard, 1 tea salt
   pepper. add chicken pieces and turn to coat.  Cover and chill until
   ready to cook In large skillet, cook pancetta over medium heat till
   crisp. Drain on paper towels, crumble and set aside.  Wipe the
   skillet with paper towels. Combine the bread crumbs with remaining
   salt and pepper.  dip the coated chicken strips in butter milk, then
   dredge in bread crumbs mixture pressing firmily onto chicken.
   Pour enough oil into the wiped skillet to measure about 1/4 inch. Set
   over medium high heat. When oil is hot add the chicken and fry till
   golden on both sides and firm to touch, adjusting heat as necessary.
   Drain the chicken on towels and keep warm while mixing greens.
   In large bowl toss the greens with vinaigrette. Divide evenly among 4
   serving platesd arrrange chicken on greens sprinkle with crumbled
   pancetta.
  
   Source Better Homes and gardens Mag.
 
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