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Pecan Chicken with Chutney Recipe

Photo by: Taste of Home

These zippy, pecan-crusted chicken breasts are so tender, and the easy-fix peach chutney adds a sweet-sour taste. I usually serve them with rice on the side. —Carisa Bravoco, Furlong, Pennsylvania

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6 Servings
Prep: 15 min. Cook: 20 min.

Ingredients

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 canola oil
PEACH MANGO CHUTNEY:
2 cups sliced peeled fresh or frozen peaches, thawed
1 cup mango chutney

Directions

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 a meat thermometer reads 170°.
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).

Nutrition Facts: 1 serving (1 each) equals 566 calories, 26 g fat (5 g saturated fat), 97 mg cholesterol, 707 mg sodium, 69 g carbohydrate, 4 g fiber, 14 g protein.

Pecan Chicken with Chutney published in Taste of Home December/January 2007, p28