Pecan-Crusted Chicken with Citrus-Tomato Topping

Prep time

Total time

Servings

4 navel oranges (about 1-1/4 lb.)
1/3 cup mayonnaise
35 RITZ Crackers, finely crushed (about 1-1/2 cups)
3/4 cup finely chopped pecans
8 small boneless skinless chicken breast halves (2 lb.), pounded to 1/4-inch thickness
2 Tbsp. oil, divided
8 cherry tomatoes, quartered
3 green onions, sliced

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.

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

SubstituteSubstitute walnuts or Slivered Almonds for the pecans.

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Nutrition Information Nutrition per serving
Amount per serving Calories		380
% Daily Value*
Total Fat 22g
	Saturated Fat 3.5g
Cholesterol 70mg
Sodium 200mg
Carbohydrate 19g
	Dietary Fiber 3g
	Total Sugars 8g
Protein 27g
Vitamin A		8% DV
Vitamin C		70% DV
Calcium		8% DV
Iron		10% DV

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