HONEY PECAN CHICKEN

1/2 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