Pecan Chicken with Chutney 3/4 cup all-purpose flour 1/8 teaspoon salt 1/8 teaspoon pepper 2 eggs 1/3 cup buttermilk 1/8 teaspoon hot pepper sauce 1 cup finely chopped pecans 3/4 cup dry bread crumbs 6 boneless skinless chicken breast halves (6 ounces each) 2 tablespoons butter 2 tablespoons vegetable oil PEACH MANGO CHUTNEY: 2 cups sliced peeled fresh or frozen peaches, thawed Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pecan Chicken with Chutney cont. 1 cup mango chutney In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk the eggs, buttermilk and hot pepper sauce. In a third bowl, combine pecans and bread crumbs. Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture, then dip in egg mixture and coat with pecan mixture. In a large skillet over medium heat, cook chicken in butter and oil for 8-10 minutes on each side or until juices run clear. Meanwhile, in a small saucepan, combine peaches and chutney. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Serve with chicken. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Pecan Chicken with Chutney Yield: 6 servings (1-3/4 cups chutney). Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008