Pecan-Crusted Chicken With Fresh Dates

• 1 bottle cabernet sauvignon
• 1 cup whole unblanched almonds
• 13 cup brown sugar
• 2 3-inch cinnamon sticks
• 1 whole nutmeg seed, smashed
• 1 tablespoon whole cloves
• 2 tablespoons whole allspice
• 1/2 cup red-wine vinegar
• 1/2 cup olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1 cup fresh dates, peeled, pitted and chopped
• 13 cup chopped dried apricots
• 13 cup currants
• 13 cup chopped pecans
• 1 teaspoon grated orange zest
• 1 cup panko crumbs (see note)
• 1 cup pecans, finely chopped
• 1/4 cup chopped Italian parsley
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 1 egg
• 13 cup milk
• 1/2 cup all-purpose flour
• 4 boneless, skinless, half-breasts of chicken
• 4 cups mesclun
• 16 fresh dates, pitted and thinly sliced lengthwise

1. To make the vinaigrette, combine the wine, almonds, brown sugar and spices in a large saucepan.
2. Simmer over medium-high heat until reduced to 1 cup, about 1 hour.
3. Strain into a mixing bowl and let cool.
4. Whisk in the vinegar.
5. Whisking constantly, slowly drizzle in the olive oil.
6. Season with salt and pepper.
7. Stir in the dates, apricots, currants, pecans and orange zest.
8. Set aside.
9. To make the chicken, preheat the oven to 400 degrees.
10. Combine the panko crumbs, pecans, parsley, salt and pepper.
11. Whisk together the egg and the milk.
12. Dust the chicken lightly with flour, dip it into the egg mixture, then coat in the pecan-crumb mixture.
13. Place on a baking sheet and bake until the chicken is cooked through, about 30 minutes.
14. Place the mesclun in a bowl and toss with the dates and the vinaigrette.
15. Divide the chicken among 4 plates, surround with the salad and serve immediately.

cabernet sauvignon, almonds, brown sugar, cinnamon, nutmeg, whole cloves, whole allspice, redwine vinegar, olive oil, kosher salt, freshly ground black pepper, fresh dates, apricots, currants, pecans, orange zest, panko crumbs, pecans, italian parsley, kosher salt, freshly ground black pepper, egg, milk, allpurpose, chicken, dates

Taken from cooking.nytimes.com/recipes/1243 (may not work)