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Orange-Curry Chicken with a Pecan Crust

Ben Fink

Servings: six.

Dried cranberries and fresh ginger add unexpected zing to this pecan-cracker crust.


For the marinade and chicken:

  • 1 tsp. curry powder
  • 1 Tbs. unsalted butter
  • 1 tsp. minced orange zest
  • Juice (and any pulp) of 1 orange
  • 1/3 cup plain yogurt
  • 6 boneless, skinless chicken breast halves (about 6 oz. each)

For the coating:

  • 1-1/2 cups well-crushed cracker pieces (about 16 crackers)
  • 1 tsp. salt
  • 1/3 cup finely chopped dried cranberries or raisins
  • 2 tsp. minced fresh ginger
  • 4-1/4 oz. (1 cup) finely chopped pecans
  • 4 Tbs. melted butter

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 120
  • Sodium (mg): 780
  • Carbohydrates (g): 24
  • Fiber (g): 3
  • Protein (g): 38


  • For the marinade: 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 put them in the marinade, turning to coat. Cover the bowl with plastic and refrigerate for 1 to 4 hours.
  • 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.

  • To coat and cook the chicken: Heat the oven to 450°F and butter a baking sheet or rack. Take a breast from the marinade with one hand–this is now your “wet” hand. Don’t wipe off the marinade. Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (your “dry” hand), patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until it’s crisp, browned, and cooked through, 25 to 30 minutes. Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400° and add 5 minutes to the total cooking time.


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Reviews (5 reviews)

  • LoveRecipes | 08/15/2012

    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.

  • stellarbabe7 | 05/27/2010

    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.

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