Orange Curry Pecan Crusted Chicken

Tuesday , 14, January 2014 Leave a comment

Orange Curry Pecan Crust Chicken

Need a new Chicken recipe? Give this a try…scrumptious!!!

Orange Juice…dried Cranberries and Ginger at a zing to this yummy crust 🙂

Marinade Ingredients:

  • 1 tsp. Curry Powder
  • 1 tbsp. Unsalted Butter
  • 1 tsp. Orange Zest
  • Juice and Pulp of 1 Orange
  • 1/3 cup Plain Yogurt
  • 6 boneless..skinless Chicken Breasts

Coating Ingredients:

  • 1 1/2 cups Stoned Wheat Thins..or your cracker of choice…crushed
  • 1/3 cup dried Cranberries…finely chopped
  • 2 tsp. Ginger..finely minced
  • 4 oz. Pecans..finely chopped
  • 4 tbsp. Unsalted Butter…melted
  • Kosher Salt


  • In a small dry sautĂ© pan, warm Curry powder over medium heat about 1 minute.
  • Turn off heat.. add Butter to heated pan and stir until Butter is melted.
  • In a heatproof bowl..mix Curry butter, Orange Zest, Orange Juice, Yogurt.
  • Rinse Chicken Breasts, pat dry… add them into the marinade… turning to coat.
  • Cover bowl with plastic wrap and refrigerate 1 to 4 hours.
  • In large shallow dish.. combine Crackers, Salt, Cranberries, Ginger, and Pecans.
  • Drizzle melted butter over the mixture and toss to combine.
  • Heat oven to 450 degrees and butter a baking sheet.
  • Take a breast from the marinade… don’t wipe off the marinade..
  • Lay the chicken in the crumbs. Scoop and pat crumbs over Chicken Breast..until both sides are completely coated.
  • Place crusted Chicken Breasts in Buttered dish.
  • Roast Chicken until crisp.. browned… cooked through..about 25 to 30 minutes.
  • If  Chicken is getting too brown after 15 mins… reduce heat to 400° and add 5 minutes to cooking time.

Fabulous recipe courtesy of Fine Cooking

Orange Curry Pecan Crusted Chicken

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