Orange Pecan Crusted Chicken

Orange Pecan Crusted Chicken

INGREDIENTS

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

INSTRUCTIONS

1. In a ziplock bag or bowl, mix yogurt and orange juice.  Add chicken and let marinate for 30 min to overnight.
2. 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. 
3. 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!