Pecan-Crusted Chicken with Citrus-Tomato Topping

• 4 navel oranges (about 1-1/4 lb.)
• 1/3 cup KRAFT Real Mayo Mayonnaise
• 35 RITZ Crackers, finely crushed (about 1-1/2 cups)
• 3/4 cup finely chopped PLANTERS Pecans
• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
• 2 Tbsp. oil, divided
• 8 cherry tomatoes, quartered
• 3 green onions, sliced

1. Peel oranges; cut into segments over medium bowl, reserving juice in bowl.
2. Mix 2 Tbsp.
3. orange juice and mayo in pie plate.
4. Combine cracker crumbs and nuts in second pie plate.
5. Discard remaining orange juice; place orange segments in bowl.
6. Dip chicken in mayo mixture, then crumb mixture, turning to evenly coat both sides of each breast.
7. Heat 1 Tbsp.
8. oil in large skillet.
9. Add half the chicken; cook 8 to 10 min.
10. or until golden brown on both sides and done (165 degrees F), turning after 5 min.
11. Remove chicken from skillet; carefully wipe skillet with paper towel.
12. Repeat with remaining oil and chicken.
13. Add tomatoes and onions to oranges; mix lightly.
14. Serve spooned over chicken.

oranges, mayonnaise, crackers, pecans, chicken breasts, oil, tomatoes, green onions

Taken from www.kraftrecipes.com/recipes/pecan-crusted-chicken-citrus-tomato-topping-120778.aspx (may not work)