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FESTIVE HONEY-PECAN CHICKEN

Category:    Chicken
Yield: 6 servings
 
    3/4 c  Plain dried bread crumbs            2 tb Lemon juice
      8    Thinly sliced chicken               2 ts Minced fresh parsley
           -cutlets                            1 ts Cornstarch
    1/4 c  Flour                             1/4 ts Grated orange peel
      2    Eggs, lightly beaten              1/4 ts Salt
    1/4 c  Vegetable oil, divided            1/8 ts Pepper
  1 1/2 oz Pecan halves                        1 sm Orange, cut crosswise into
      1 c  Canned chicken broth                     -thin slices
    1/2 c  Honey                          
 
  On sheet of waxed paper or a paper plate, spread bread crumbs.  Sprinkle
  cutlets evenly with flour.  Dip each cutlet into beaten egg, then into
  crumbs.  In 12" nonstick skillet, heat 2 tablespoons oil over medium-high
  heat;  add half of the chicken and cook, turning once until lightly browned
  (3 to 4 minutes on each side).  Place chicken on serving platter;  keep
  warm. Repeat procedure using remaining oil and chicken cutlets.  In same
  skillet, saute' pecans for 1 to 2 minutes.  In bowl, combine remaining
  ingredients except orange slices.  Add to pecans in skillet, stir
  constantly, bring to boil.  Reduce heat, simmer until thick (4 to 5
  minutes).  To server, arrange orange slices with chicken.  Top with pecan
  mixture.
 

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