Pecan-Crusted Chicken with Citrus-Tomato Topping
Prep time15 min
Total time30min
ServingsMakes 8 servings.
Ingredients
- 4 navel oranges (about 1-1/4 lb.)
- ⅓ cup mayonnaise
- 35 RITZ Crackers, finely crushed (about 1-1/2 cups)
- ¾ 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
Preparation
- 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.
Recipe Tips
- Substitute
Substitute other winter citrus fruits, such as mandarins, clementines or tangelos, for the navel oranges. - Substitute
Substitute walnuts or Slivered Almonds for the pecans.
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Nutrition InformationNutrition 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 |