Pecan-Crusted Chicken with Citrus-Tomato Topping ^Featured

11 October
font size decrease font size increase font size
Print
Email

Pecan-Crusted Chicken with Citrus-Tomato Topping

Authors: KraftRecipes.com Dinner Recipes

what you need

navel oranges (about 1-1/4 lb.)

1/3

cup KRAFT Real Mayo Mayonnaise

RITZ Crackers, finely crushed (about 1-1/2 cups)

3/4

cup finely chopped PLANTERS Pecans

small boneless skinless chicken breasts(2 lb.), pounded to 1/4-inch thickness

Tbsp. oil, divided

cherry tomatoes, quartered

green onions, sliced

make it

PEEL oranges; cut into segments over medium bowl, reserving juice in bowl. Mix 2 Tbsp. orange juice and mayo in pie plate. Mix cracker crumbs and nuts in second pie plate. Discard remaining orange juice; place orange segments in bowl.

DIP chicken in mayo mixture, then crumb mixture, turning to evenly coat both sides of each breast. Heat 1 Tbsp. oil in large skillet. Add half the chicken; cook 8 to 10 min. or until golden brown on both sides and done (165ºF), turning after 5 min. Remove chicken from skillet; carefully wipe skillet with paper towel. Repeat with remaining oil and chicken.

ADD tomatoes and onions to oranges; mix lightly. Serve spooned over chicken.

Substitute

Substitute other winter citrus fruits, such as mandarins, clementines or tangelos, for the navel oranges.

Substitute

Substitute PLANTERS Walnuts or Slivered Almonds for the pecans.

Source / Full Story

Rate this item