HONEY PECAN CHICKEN1/2 cup pecan pieces, finely chopped 1/3 cup seasoned bread crumbs 1 tsp grated orange peel 1/4 tsp salt 1/4 tsp paprika 1/4 cup honey 1 tbsp orange juice 2 whole broiler-fryer breasts, halved, boned and skinned 1 (12 oz) container cranberry-orange sauce 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 in microwave 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. Servings: 4 Source: Best Recipes Magazine, Sept/Oct 1991
|
