Pecan Chicken with Chutney |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
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. âCarisa Bravoco, Furlong, Pennsylvania Ingredients:
3/4 cup king arthur unbleached 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:
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).
|
|