Breast of Chicken with Pecan Chutney

* Exported from MasterCook II *

Breast of Chicken with Pecan Chutney

Recipe By : Vancouver Sun 7/16/97
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole boneless chicken breasts (skin on) -- halved
1/2 teaspoon lemon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup butter -- melted
1/4 cup dry white wine
1 tablespoon 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.


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NOTES : Vancouver Sun 7/16/97
Origin: Manfred Scholermann of Rockwood Adventures