Marinate Chicken:

Combine chicken with ½ cup Girard's® Peach Mimosa Salad Dressing and minced garlic in a zipper-top bag or glass baking dish. Marinate for 1 hour, or up to 4 hours.

Make Bread Crumbs:

Combine plain bread crumbs, smoked paprika, salt, oregano, garlic powder, pepper and cayenne in a bowl. Toss to combine, then transfer to a shallow dish.

Bread Chicken:

Place remaining 1 cup Girard's® Peach Mimosa Salad Dressing in a bowl. Remove chicken from marinade and discard used marinade. Dip each chicken breast in Girard's® Peach Mimosa Salad Dressing, then in seasoned bread crumbs, shaking off excess. Dip breaded chicken breast back in Girard's® Peach Mimosa Salad Dressing, then back in seasoned crumbs. Place on a lined baking sheet, and repeat with other chicken breasts. Heat ¼ inch vegetable oil in a large skillet over medium-high heat. Two at a time, fry cutlets until crisp and browned, about 3 minutes per side.

Make Salad: Combine radicchio, fennel, jicama and peach slices in a bowl, and toss with remaining ? cup Girard's ® Peach Mimosa Salad Dressing, lime juice, salt and pepper. Slice chicken into strips. Divide salad among 6 plates and top with sliced chicken.

Tips:

If you're in a hurry, skip the marinating step and just add the garlic to the salad dressing when coating the chicken breasts.

Letting the breaded chicken breasts rest for a few minutes helps the bread crumbs adhere better to the chicken.

Jicama is a crunchy vegetable with a taste and texture crossed somewhere between a radish and a pear. If you can't find it, substitute radishes or celery.

For zestier chicken, add more cayenne to the bread crumbs.