Orange-curry chicken with a pecan crust

FOR THE MARINADE AND CHICKEN:
1 tsp. curry powder
1 Tbs. unsalted Butter
1 tsp. 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:
11/2 cups well-crushed cracker crumbs (about 16 crackers)
1 tsp. Salt
1/3 cup finely chopped dried cranberries or Raisins
2 tsp. minced fresh Ginger
8 oz. (1 cup) finely chopped pecans
4 Tbs. melted butter

For the marinade:
In a small, dry saute 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 450?F and butter a baking sheet or rack. Take a breast from the marinade with one hand and, without wiping off the marinade, lay the breast on the crumbs. Scoop and pat the crumbs over the breast using your other hand, patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. 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 400? and add 5 min. to the total cooking time.