Pecan + Orange = Fancy Ass Chicken

Blood oranges are the delightfully brighter, bitter member of the orange family, as you may remember from the last time I talked about them. The oranges require low temperatures at night in order to develop the deep maroon color and juice that gives the blood orange its name. Blissfully, this means you can find blood oranges from the late Fall through early Summer (they get harder to find in May and June and seem to be all over the place in April).

Raw chicken is gross looking enough, much less raw chicken in an egg bath. So no pictures of that. The idea of this blog is to make you hungry and get you cooking, so I won’t make you suffer through the few minutes of chicken (breast) on chicken (egg) contact. You’re welcome.

Pecan Crusted Chicken W/ Blood Orange Sauce
–cooking spray
–2 chicken breasts, pounded to 1/4″ thickness
–1 egg, lightly beaten
–1/2 cup panko
–1/2 cup toasted, chopped pecans
–1 blood orangeHeat a skillet over medium-high heat. Coat the pan with cooking spray. Mix the panko and the pecans together and place into a shallow dish for dredging. Dredge the chicken in the egg, then the panko mix and repeat once more, ending with the panko/pecan mix. Place the chicken in the skillet and sear each side for 4 minutes. Place in an oven heated to 350 degrees and cook for 9-12 minutes or until chicken is cooked through.

Plate chicken and squeeze 1/2 of a blood orange over each breast. EAT!

Dammit Jim, I’m not a doctor…
Time: 25 minutes
Serves: 2
Calories: 463 per serving (damn you delicious pecans!)

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