Mango Chutney Chicken Breasts
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.
Total Timeunder 2 hours
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationpeanut free, soy free
Taste and Texturebuttery, crisp, fruity, nutty, savory, tangy
- 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
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