Zest of 1 orange

2 tablespoons cornstarch

2 tablespoons water

Coarse salt and freshly ground black pepper

1 (6.2 ounce) package wild rice mix (or a long-grain and wild rice mix)

2 large eggs, lightly beaten

1/2 cup bread crumbs

2 tablespoons olive oil

2 tablespoons unsalted butter

4 boneless, skinless chicken breast halves

1 (12-ounce) can Mandarin orange segments, drained

1. Heat oven to 350 degrees. Bake pecans on a sheet pan, stirring once or twice, until lightly toasted and fragrant, 3 to 4 minutes. Set aside.

2. In a small saucepan, mix the chicken stock, orange juice and zest and bring to a boil. Reduce heat. Simmer until reduced by half, about 10 minutes.

3. In a cup, blend the cornstarch and water until smooth. Whisk the cornstarch slurry into the boiling stock-juice mixture. Cook, stirring until thickened, about 2 minutes. Season with salt and pepper to taste; set aside.

4. Meanwhile, prepare rice as directed on box. In a large bowl, cool slightly, stir in eggs and crumbs. Form 8 patties.

5. In a saute pan, heat 1 tablespoon each oil and butter medium hot. In two batches, cook the pancakes to golden on each side, about 4 minutes per batch. Keep warm.

6. Wipe pan, return to heat with remaining olive oil and butter. Season chicken with salt and pepper and cook on medium-high heat until chicken starts to brown and is cooked through, about 10 minutes.

7. To serve, reheat the sauce if needed. Slice the chicken breasts on the bias into 6 to 8 slices each. Put 2 rice cakes on each of 4 plates. Arrange chicken on top. Ladle sauce on each. Garnish each plate with orange segments and pecans.