Orange-Curry Chicken with a Pecan Crust

Orange-Curry Chicken with a Pecan Crust
Photo by Ben Fink


  • 6 boneless, skinless chicken breast halves (about 6 oz. each)
  • 2 tsp. minced fresh ginger
  • 1 tsp. curry powder
  • 1/3 cup finely chopped dried cranberries or raisins
  • 4 Tbs. melted butter
  • 4-¼ oz. (1 cup) finely chopped pecans
  • 1 tsp. salt
  • + 5 more ingredients
    • 1/3 cup plain yogurt
    • 1 tsp. minced orange zest
    • 1 Tbs. unsalted butter
    • Juice (and any pulp) of 1 orange
    • 1-½ cups well-crushed cracker pieces (about 16 crackers)

In a small, dry sauté pan, warm the curry powder over medium heat until it perfumes the air, about 1 minute. Turn off the heat, add the butter, and stir until the butter is melted. In a nonreactive bowl, mix the curry butter, orange zest, juice, and yogurt. Rinse the breasts, pat them dry, and pu...

View full recipe at Fine Cooking


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