Festive Honey-Pecan Chicken

• 3/4 c. plain dried bread crumbs
• 8 thinly sliced chicken cutlets or breast halves, rounded to 1/4-inch
• 1/4 c. flour
• 2 eggs, lightly beaten
• 1/4 c. vegetable oil, divided
• 1 1/2 oz. pecan halves
• 1 c. ready to serve chicken broth
• 1/4 c. honey
• 2 Tbsp. lemon juice
• 2 tsp. parsley
• 1 tsp. cornstarch
• 1/4 tsp. each: grated orange peel and salt
• 1/8 tsp. pepper
• 1 orange, cut crosswise into thin slices

1. Sprinkle chicken evenly with flour, coating both sides.
2. Dip each breast into beaten egg, then into bread crumbs, coating both sides and pressing to adhere.
3. In a skillet, heat 2 tablespoons oil over medium-high heat.
4. Add half of the chicken and cook, turning once until lightly browned, 3 to 4 minutes each side.
5. Remove chicken to serving platter and keep warm.
6. Repeat with remaining oil and chicken.

bread crumbs, chicken cutlets, flour, eggs, vegetable oil, pecan halves, ready, honey, lemon juice, parsley, cornstarch, salt, pepper, orange

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593073 (may not work)