Breast Of Chicken With Pecan Chutney
Chicken Chutney Pecans
Last updated 6/12/2012 1:10:27 AM. Recipe ID 37685. Report a problem with this recipe.
Title: Breast of chicken with pecan chutney
Yield: 6 Servings
3 Whole boneless chicken
-breasts (skin on), halved
1/2 ts Lemon pepper
1/2 ts Italian seasoning
1/4 ts Salt
1/4 c Butter; melted
1/4 c Dry white wine
1 tb Fresh parsley; chopped
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.
NOTES : Vancouver Sun 7/16/97 Origin: Manfred Scholermann of Rockwood
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