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| 2 | Whole broiler-fryer breasts, halved, boned and skinned |
| 1/2 Tasse | Pecan pieces, fineluy chopped |
| 1/3 Tasse | bread crumbs Seasoned |
| 1 Teelöffel | orange peel grated |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | paprika |
| 1/4 Tasse | honey |
| 1 Esslöffel | orange juice |
| 1 | Container (12 oz) cranberry-orange sauce |
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In shallow dish, mix together pecans, bread crumbs, orange peel, salt and paprika; set aside. In small bowl, mix honey and orange juice. Lightly spread honey mixture over chicken pieces; place chicken in crumb mixture, turning to coat on all sides. Arrange chicken in shallow baking dish. Cover with wax paper and cook on high 9-10 minutes, rotating dish halfway through cooking time.
Let stand 2 minutes. Test chicken for doneness. If necessary, cook chicken on high 1 to 2 minutes longer or until fork tender. Arrange on serving platter. Top with a small amount of cranberry-orange sauce; pass remaining sauce. Makes 4 servings.
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