GEORGIA PEACH AND PECAN CHICKEN SALAD Yield 10 Servings 4 oz. chicken breast, boneless, skinless 7 oz. bread crumbs 3 oz. pecans, finely chopped 2 oz. cornmeal 2.5 oz. All-purpose flour 2 oz. vegetable oil 15 oz. Boston-romaine lettuce mix 30 tomato slices, 6 x 6, 1/4 inch 30 frozen peach slices (thawed) 30 pecan, halves 10 oz. Georgia peach salad dressing Make bread crumb mixture: combine bread crumbs, pecans, and cornmeal. Dip chicken breasts in buttermilk, then flour and roll in bread crumb mixture. Sauté both sides of chicken breast over medium heat until golden brown. Finish in oven at 350 degrees for 15-20 minutes. Place 1.5 ounce of lettuce mix on a dinner plate. Garnish plate with three tomato slices on top of plate in a shingled pattern. Garnish plate with three peach slices on lower portion of plate in a shingled pattern. Garnish with pecan halves at 12, 3 and 9 o'clock. Place warm chicken breast in center of plate. Portion 1 oz. of dressing over salad. NOTE: Salad dressing may be ordered from Eastern Foods, Naturally Fresh at (800) 765-1950. Recipe Source: Ms. Debbie Krilla, Delta Airlines