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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
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

Printed from tasteofhome.com Sep 7, 2008

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Pecan Chicken with Chutney cont.

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.

Yield: 6 servings (1-3/4 cups chutney).