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Pecan Chicken with Chutney

 Pecan Chicken with Chutney
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
6 ServingsPrep: 15 min. Cook: 20 min.


  • 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
  • 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 side or until a meat thermometer reads
  • 170°.
  • Meanwhile, in a small saucepan, combine peaches and chutney. Bring to

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Pecan Chicken with Chutney (continued)

Directions (continued)

  • 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).
Nutritional 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.