Title: Breast of chicken with pecan chutney
 Categories: None
      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
           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.
  
  NOTES : Vancouver Sun 7/16/97 Origin: Manfred Scholermann of Rockwood
  Adventures Recipe