Nut-crusted chicken breasts with orange and oregano from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • jenmacgregor18 on June 22, 2016

    We really enjoyed this. I made it with pecans, green onions instead of shallots, parsley & lemon zest, since I didn't have oranges on hand. It turned out with a crunchy, full-coverage coating and moist chicken. I reheat leftovers in toaster oven, so it's still crunchy. I'm thinking of using leftovers in a romaine salad w/ orange vinaigrette.

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