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Mango Chutney Chicken Breasts

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This makes more chutney than you will need but it keeps well for up to 2 weeks and is nice to have on hand for a quick appetizer spooned over cream cheese or Brie or to use in one of the recipes in this book when chutney is called for.

Yield: Serves 4

Ingredients

  • 4 boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 2 eggs
  • 1 tablespoon water
  • ½ cup flour
  • ¾ cup finely chopped macadamia nuts
  • ½ cup Panko breadcrumbs
  • 4 tablespoons unsalted butter

Chutney:

  • 1 (16-ounce) bag frozen mango cubes, thawed
  • 1 apple, peeled and diced
  • 1 cup chopped onion
  • ½ cup diced red bell pepper
  • ½ cup golden raisins
  • ¾ cup sugar
  • ¾ cup cider vinegar
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons minced crystallized ginger

Directions

Preheat oven to 400°F. Trim chicken and pound between two sheets of plastic wrap to an even ¼-inch thickness. Whisk eggs with water in a shallow dish or pie plate.

Place flour in another dish and combine macadamia nuts and Panko in a third dish.

Dredge chicken in flour, shaking off excess. Then coat with egg mixture and finally with breadcrumbs.

Melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add two chicken breasts and cook 2 minutes per side to brown the nuts-do not burn. Transfer chicken to a baking sheet. Add remaining 2 tablespoons butter to skillet and repeat with remaining chicken breasts.

Bake for 7 to 9 minutes or until chicken is cooked through. Serve topped with a spoonful of chutney.

To make the chutney combine all ingredients with ½ teaspoon salt in a large saucepan. Bring to a boil and then lower the heat and simmer until mixture has a jamlike consistency and fruit and vegetables are tender, about 30 minutes. Cool to room temperature and then refrigerate until ready to serve.


© 2005 Phillis M. Carey
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

934kcal (47%)
101mg (10%)
64mg (106%)
211mcg RAE (7%)
1485mg
120mg
58g
78g
7g
105g
234mg (78%)
698mg (29%)
11g (57%)
33g (51%)
4mg (20%)
 

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