1/3 c. + 2 tbsp. plain dry bread crumbs
4 thinly sliced cutlets
1/4 c. flour
1 egg, lightly beaten
Vegetable oil
3/4 oz. chopped pecans
1/2 c. canned chicken broth
2 tbsp. honey
1 tbsp. lemon juice
1 tsp. fresh minced parsley
1/2 tsp. cornstarch
1/8 tsp. grated orange peel
Dash salt and pepper

Coat the cutlets evenly with flour, dip into beaten egg, then into crumbs. Coat both sides. In non-stick skillet heat small amount of oil over medium-high heat. Add chicken and cook, turning once until browned (3-4 minutes each side). Remove chicken to serving platter and keep warm.

In same skillet, saute pecans until lightly toasted (1-2 minutes). Set aside in small dish.

Combine remaining ingredients, stir to dissolve cornstarch. Add to pecans in skillet. Stir constantly and bring to boil. Reduce heat and let simmer until mixture thickens (4-5 minutes). Pour over chicken and serve.