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

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