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
| Amount Per 1 Serving | |||
| Calories | 805.81 Kcal (3374 kJ) | ||
| Calories from fat | 369.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.08g | 63% | |
|---|---|---|---|
| Cholesterol | 82.95mg | 28% | |
| Sodium | 328.14mg | 14% | |
| Potassium | 422.32mg | 9% | |
| Total Carbs | 96.67g | 32% | |
| Sugars | 31.25g | 125% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 18.56g | 37% | |
| Vitamin C | 83.1mg | 139% | |
| Iron | 2.2mg | 12% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 243.74 Kcal (1020 kJ) | ||
| Calories from fat | 111.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.43g | 63% | |
|---|---|---|---|
| Cholesterol | 25.09mg | 28% | |
| Sodium | 99.26mg | 14% | |
| Potassium | 127.75mg | 9% | |
| Total Carbs | 29.24g | 32% | |
| Sugars | 9.45g | 125% | |
| Dietary Fiber | 1.79g | 24% | |
| Protein | 5.61g | 37% | |
| Vitamin C | 25.1mg | 139% | |
| Iron | 0.7mg | 12% | |
| Calcium | 24.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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