← Back to Search Results
pan-frying
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
new-american-table New American Table
by Marcus Samuelsson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cooking-for-friends Cooking for Friends
by Gordon Ramsay
spice Spice
by Ana Sortun
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
good-to-the-grain Good to the Grain
by Kim Boyce
mexican-everyday Mexican Everyday
by Rick Bayless
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
desserts-4-today Desserts 4 Today
by Abby Dodge
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?