Pecan-Crusted Chicken with Citrus-Tomato Topping Featured

Pecan-Crusted Chicken with Citrus-Tomato Topping

Authors: Dinner Recipes

what you need

 navel oranges (about 1-1/4 lb.)
cup  KRAFT Real Mayo Mayonnaise
 RITZ Crackers, finely crushed (about 1-1/2 cups)
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 other winter citrus fruits, such as mandarins, clementines or tangelos, for the navel oranges.


Substitute PLANTERS Walnuts or Slivered Almonds for the pecans.

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