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
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Let's Make It
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.
Serve with roasted new potatoes and hot steamed green beans.
Substitute PLANTERS Walnuts or Slivered Almonds for the pecans.
Substitute other winter citrus fruits, such as mandarins, clementines or tangelos, for the navel oranges.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.