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Mango Chutney Chicken Breasts

Updated February 23, 2016

Cookbook

Fast and Fabulous Chicken Breasts

Published by Spoon and Whisk Productions

This image courtesy of Joseph DeLeo

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.

Serves4

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationpeanut free, soy free

Mealdinner

Taste and Texturebuttery, crisp, fruity, nutty, savory, tangy

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
  • 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

Instructions

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.

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