Breast of chicken with pecan chutney
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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 |
| Pecan Chutney | ||
Directions
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