Breast of Chicken with Pecan Chutney
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
boneless, whole, halved |
|
| ½ | teaspoon |
lemon pepper
|
*
|
| ½ | teaspoon |
italian seasoning
|
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
butter
melted |
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | x |
pecan chutney
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
boneless, whole, halved |
|
| 2.5 | ml |
lemon pepper
|
*
|
| 2.5 | ml |
italian seasoning
|
*
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
butter
melted |
|
| 59 | ml |
white wine
dry |
*
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
pecan chutney
|
* |
Directions
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℉ (200℃) for 20 to 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 to 5 minutes or until browned.
Remove from oven and sprinkle chicken with parsley.
Let cool, cover and chill in refrigerator.
Serve with pecan chutney.
