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Title: Breast of Chicken with Pecan Chutney
Categories: None
Yield: 6 Servings
| 3 | Whole boneless chicken breasts (skin on), halved | |
| 1/2 | ts | Lemon pepper |
| 1/2 | ts | Italian seasoning |
| 1/4 | ts | Salt |
| 1/4 | c | Butter; melted |
| 1/4 | c | Dry white wine |
| 1 | tb | Fresh parsley; chopped |
| Pecan chutney |
Season chicken breasts with lemon pepper, Italian seasoning and salt. Place skin-side up, in lightly oiled 13x9-inch baking dish. Pour butter over the chicken. Bake at 400 F for 20-30 minutes or until no longer pink inside. Remove from oven. Preheat broiler for 5 minutes. Remove chicken from baking dish and set aside. Add wine to baking dish, stirring and scraping browned bits from bottom of dish. Return chicken to baking dish and broil 3-5 minutes or until browned. Remove from oven and sprinkle chicken with parsley. Let cool, cover and chill in refrigerator. Serve with pecan chutney.
NOTES : Vancouver Sun 7/16/97 Origin: Manfred Scholermann of Rockwood Adventures Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Vancouver Sun 7/16/97
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