Pecan Chicken with Chutney Recipe

4 1 1
Pecan Chicken with Chutney Recipe
Pecan Chicken with Chutney Recipe photo by Taste of Home
Publisher Photo

Pecan Chicken with Chutney Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
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).
Originally published as Pecan Chicken with Chutney in Taste of Home December/January 2007, p28

Nutritional Facts

1 each: 566 calories, 26g fat (5g saturated fat), 97mg cholesterol, 707mg sodium, 69g carbohydrate (31g sugars, 4g fiber), 14g protein.

  • 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
  1. 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.
  2. Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture, then dip in egg mixture and coat with pecan mixture.
  3. 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°.
  4. 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).
Originally published as Pecan Chicken with Chutney in Taste of Home December/January 2007, p28

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forPecan Chicken with Chutney

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
FACSteacher User ID: 759865 162020
Reviewed May. 28, 2010

"I found this recipe after having something similar in a restaurant. I had a honey pecan chicken so I just skip the chutney and drizzle with honey and it's delicious. I give this 4 stars because I don't make the chutney. It's also great leftover on a mixed greens salad with honey Dijon mustard dressing."

Loading Image
Mediabong Goes Here