Honey pecan chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole broiler-fryer breasts, halved, boned and skinned | |
| ½ | cup | Pecan pieces, fineluy chopped |
| ⅓ | cup | Seasoned bread crumbs |
| 1 | teaspoon | Grated orange peel |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| ¼ | cup | Honey |
| 1 | tablespoon | Orange juice |
| 1 | Container (12 oz) cranberry-orange sauce | |
Directions
In shallow dish, mix together pecans, bread crumbs, orange peel, salt and paprika; set aside. In small bowl, mix honey and orange juice.
Lightly spread honey mixture over chicken pieces; place chicken in crumb mixture, turning to coat on all sides. Arrange chicken in shallow baking dish. Cover with wax paper and cook on high 9-10 minutes, rotating dish halfway through cooking time.
Let stand 2 minutes. Test chicken for doneness. If necessary, cook chicken on high 1 to 2 minutes longer or until fork tender. Arrange on serving platter. Top with a small amount of cranberry-orange sauce; pass remaining sauce. Makes 4 servings.
From Best Recipes Magazine, Sept/Oct 1991