Dried cranberries and fresh ginger add unexpected zing to this pecan-cracker crust.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For the coating: In large, shallow dish, combine the crackers, salt, cranberries, ginger, and pecans. Drizzle the melted butter over the mixture and toss to combine.
This recipe was pretty good, but it lacked zip. I cut the chicken breasts into 2 cutlets each, and marinated them for 10 hours. I could taste the curry, but the orange didn't come through much. The crust was very delicious, but could use a bit more salt. I used saltines, and found that you need about 30 crackers (not 16) to make 1 1/2 cups of crumbs. I'll make it again, but I think I will add dijon mustard or garlic next time, and maybe substitute lemon juice for orange juice.
This chicken is super delicious. I made it for some friends and they loved it. The marinade makes for very moist chicken and the crumb coating is excellent.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?