1 (3 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 (8 ounce) can sliced pecans
2 tablespoons maple syrup
2 teaspoons lemon juice
2 teaspoons orange juice
1/4 cup orange juice
1 cup chopped pecans
4 skinless, boneless chicken breast halves
Spread cream cheese evenly over pecans, and drizzle with mayonnaise. Spread pecans with maple syrup and lemon juice. Sprinkle orange juice over pecans. Cover chicken with foil and refrigerate.
Prepare a deep dish pie pan by partially covering the bottom and sides with aluminum foil. Fill pie pan with chicken and spread pecan topping over the foil. Sprinkle remaining pecan topping over chicken. Cover and refrigerate.
While chicken is chilling, layer pecan topping over the chicken and slice into 1/4 inch slices. Place almonds over chicken and cook under broiler light until lightly browned.
Beat cream cheese and mayonnaise into creamed mixture until smooth. Top with pecans, then place lemon slice on top. Sprinkle with orange juice and slice into 1/4 inch strips.
Remove foil and chill chicken, and cut into small pieces. Serve chicken with cream cheese mixture and pecans.