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