Breast of chicken with pecan chutney

Yield: 6 Servings

Measure Ingredient
3 \N Whole boneless chicken breasts (skin on), halved
½ teaspoon Lemon pepper
½ teaspoon Italian seasoning
¼ teaspoon Salt
¼ cup Butter; melted
¼ cup Dry white wine
1 tablespoon Fresh parsley; chopped
\N \N 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 by: Vancouver Sun 7/16/97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Deck" <kdeck@...> on Jul 24, 1997

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