PECAN-CRUSTED CHICKEN WITH CITRUS-TOMATO TOPPING

Pecan-Crusted Chicken with Citrus-Tomato Topping image

In this weeknight-quick chicken dish, a rich, nutty exterior is perfectly balanced by a refreshing citrus-tomato topping.

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 navel oranges (about 1-1/4 lb.)
1/3 cup KRAFT Real Mayo
35 round buttery crackers, finely crushed (about 1-1/2 cups)
3/4 cup finely chopped pecans
8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
2 Tbsp. oil, divided
8 cherry tomatoes, quartered
3 green onions, sliced

Steps:

Peel oranges; cut into segments over medium bowl, reserving juice in bowl. Mix 2 Tbsp. orange juice and mayo in pie plate. Combine 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.

Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g