Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Plain dried bread crumbs 2 tb Lemon juice
8 Thinly sliced chicken 2 ts Minced fresh parsley
-cutlets 1 ts Cornstarch
1/4 c Flour 1/4 ts Grated orange peel
2 Eggs, lightly beaten 1/4 ts Salt
1/4 c Vegetable oil, divided 1/8 ts Pepper
1 1/2 oz Pecan halves 1 sm Orange, cut crosswise into
1 c Canned chicken broth -thin slices
1/2 c Honey

On sheet of waxed paper or a paper plate, spread bread crumbs.
Sprinkle cutlets evenly with flour. Dip each cutlet into beaten egg,
then into crumbs. In 12" nonstick skillet, heat 2 tablespoons oil
over medium-high heat; add half of the chicken and cook, turning
once until lightly browned (3 to 4 minutes on each side). Place
chicken on serving platter; keep warm. Repeat procedure using
remaining oil and chicken cutlets. In same skillet, saute' pecans
for 1 to 2 minutes. In bowl, combine remaining ingredients except
orange slices. Add to pecans in skillet, stir constantly, bring to
boil. Reduce heat, simmer until thick (4 to 5 minutes). To server,
arrange orange slices with chicken. Top with pecan mixture.

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