Pecan-Crusted Chicken with Citrus-Tomato Topping

Ingredients

• 8  cherry tomatoes quartered
• 3  green onions sliced
• 0.3 cup real mayo mayonnaise kraft
• 1.3 lb navel oranges 
• 2 Tbsp oil divided
• 0.8 cup planters pecans finely chopped
• 1.5 cups ritz crackers crushed finely
• 2 lb chicken breasts boneless skinless

Equipment

• bowl
• frying pan
• paper towels

Directions

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