Tired of hearing how boring chicken breasts are? Silence the critics with these—pan-fried to deliciousness in a spicy-sweet walnut crust.
What You Need
Original recipe yields 4 servings
2 Tbsp. reduced-sugar orange marmalade
2 Tbsp. lite maple-flavored or pancake syrup
1 tsp. LEA & PERRINS Worcestershire Sauce
1 cup finely chopped PLANTERS Walnuts
3 Tbsp. whole wheat flour
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
4 small boneless skinless chicken breasts (1 lb.)
3 Tbsp. oil
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Let's Make It
Combine marmalade, syrup and Worcestershire sauce; set aside.
Mix nuts, flour, ginger and pepper in shallow dish. Brush marmalade mixture on both sides of chicken. Dip into nut mixture; press nut mixture into chicken to coat.
Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F).
How to Make Sure Chicken Cooks Properly
Nut-crusted chicken can brown too quickly and not cook through. If the chicken starts to brown too quickly, reduce heat to medium-low.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch and hot cooked vegetables.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.