Orange-Curry Chicken with a Pecan Crust

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network