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Pecan Chicken with Chutney Recipe

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This recipe for Pecan Chicken with Chutney, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Wednesday, July 9, 2008


3/4 cup all purpose flour
1/8 tsp. salt and pepper
2 eggs
1/3 cup buttermilk
1/8 tsp. hot pepper sauce
1 cup finely chopped pecans
3/4 cup dry bread crumbs
6 boneless chicken breast halves
2 tbsp. butter
2 tbsp. vegetable oil
Peach Mango Chutney
2 cups sliced peeled fresh or frozen peaches thawed
1 cup mango chutney

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 1/4in. thickness, coat the chicken w/ flour mixture, then dip in egg mixture and coat with pecan mixture. In a large skillet over med. heat cook chicken in butter and oil for 8-10 minutes on each side or until juices run clear. 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




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