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Orange-Curry Chicken with a Pecan Crust

Source: Fine Cooking - Issue 25
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Rating: 5
by: Diane Reviewed: 09/09/2010
Incredible Flavors
This was fabulous. The different flavors were outstanding. Each bite seemed to accent a different ingredient. I only had a bag of the "glazed pecans", so, I used that. I had to turn the heat down a bit and cook it longer as the sugar from the glazed pecans was starting to burn, but, I'm sure with regular pecans this would not be a problem. Wonderful flavors. I'd make extra of the dredging crust and bake that up as well to serve on the finished dish as a topping.
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