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Breast Of Chicken with Pecan Chutney

Recipe : Breast Of Chicken with Pecan Chutney

Procedure :
3 whole boneless chicken breasts (skin on) -- halved
1/2 teaspoon lemon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup butter -- melted
1/4 cup dry white wine
1 tablespoon fresh parsley -- chopped
Pecan Chutney
Season chicken breasts with lemon pepper, Italian seasoning and salt. Place skin-side up, in lightly oiled 13x9-inch baking dish. Pour butter over the chicken. Bake at 400 F for 20-30 minutes or until no longer pink inside. Remove from oven. Preheat broiler for 5 minutes. Remove chicken from baking dish and set aside. Add wine to baking dish, stirring and scraping browned bits from bottom of dish. Return chicken to baking dish and broil 3-5 minutes or until browned. Remove from oven and sprinkle chicken with parsley. Let cool, cover and chill in refrigerator. Serve with pecan chutney.

Back to Recipe List for Main Dish Part 2