Orange Pecan Crusted Chicken
1 pack chicken breast cutlets (3 or 4)
1 cup of fat free plain Greek yogurt
1/2 cup orange juice
3/4 - 1 cup whole wheat panko
3/4 cup pecans
1 Tbsp+ curry powder*
1 Tbsp+ ginger powder*
salt & pepper, to taste
extra virgin olive oil spray
- In a ziplock bag or bowl, mix yogurt and orange juice. Add chicken and let marinate for 30 min to overnight.
- In a food processor, add whole pecans, curry powder, ginger, salt & pepper. Pulse until mixed and pecans are the size of peas. Add bread crumbs and pulse again until mixed. I like to leave the pecans a little chunky for texture, but small enough to easily coat. Transfer to a separate ziplock bag or large bowl.
- Coat chicken (discard extra yogurt) with pecan mixture, lightly spritz with olive oil spray, and bake at 350º until done (internal temp of 170º F), about 20-30 minutes.
*note: I love the spiciness of the curry powder and sweetness of the ginger, so I usually sprinkle a little extra on the chicken breasts before baking them. Since they are spices, you can't go wrong from a nutritional standpoint if you like more! If anything, you reap more benefits from their antioxidant power!