Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE MARINADE AND CHICKEN***
   1      teaspoon      curry powder
   1      tablespoon    unsalted butter
   1      teaspoon      minced orange zest
                        juice -- (and any pulp) of 1
                        -- orange
     1/3  cup           plain yogurt
   6                    boneless -- skinless chicken
                        -- breast halves
                        -- (about 6 oz. each)
                        ***FOR THE COATING***
   1 1/2  cups          well-crushed cracker pieces -- (about 16 crackers)
   1      teaspoon      salt
     1/3  cup           finely chopped dried cranberries or
                        -- raisins
   2      teaspoons     minced fresh ginger
   4 1/4  ounces        finely chopped pecans -- (1 cup)
   4      tablespoons   melted butter

Preparation:

For the marinade--In a small, dry saut‚ pan, warm the curry powder over medium heat until it perfumes the air, about 1 min. Turn off the heat, add the butter, and stir until the butter is melted. In a nonreactive bowl, mix the curry butter, orange zest, juice, and yogurt. Rinse the breasts, pat them dry, and put them in the marinade, turning to coat. Cover the bowl with plastic and refrigerate for 1 to 4 hours. For the coating--In large, shallow dish, combine the crackers, salt, cranberries, ginger, and pecans. Drizzle the melted butter over the mixture and toss to combine. To coat and cook the chicken--Heat the oven to 450øF and butter a baking sheet or rack. Follow the directions in the photos at left for coating the chicken. Roast the chicken until it's crisp, browned, and cooked through, 25 to 30 min. Check after 15 min. If the chicken is getting too brown, reduce the heat to 400ø and add 5 min. to the total cooking time. Dried cranberries and fresh ginger add unexpected zing to this pecan-cracker crust. Serves six. Source: Elizabeth Terry is the chef/owner of Elizabeth on 37th in Savannah, Georgia