Pecan-Crusted Chicken with Citrus-Tomato Topping

1. 1

   Peel oranges; cut into segments over medium bowl, reserving juice in bowl.

2. 2

   Mix 2 Tbsp.

3. 3

   orange juice and mayo in pie plate.

4. 4

   Combine cracker crumbs and nuts in second pie plate.

5. 5

   Discard remaining orange juice; place orange segments in bowl.

6. 6

   Dip chicken in mayo mixture, then crumb mixture, turning to evenly coat both sides of each breast.

7. 7

   Heat 1 Tbsp.

8. 8

   oil in large skillet.

9. 9

   Add half the chicken; cook 8 to 10 min.

10. 10

    or until golden brown on both sides and done (165 degrees F), turning after 5 min.

11. 11

    Remove chicken from skillet; carefully wipe skillet with paper towel.

12. 12

    Repeat with remaining oil and chicken.

13. 13

    Add tomatoes and onions to oranges; mix lightly.

14. 14

    Serve spooned over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.